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Vegetarian low-FODMAPs stock

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 Tbsp garlic and onion infused oil
  • 1 cup carrots, peeled and chopped into 1/2 inch cubes
  • 1 cup parsnip, peeled and chopped into 1/2 inch cubes
  • 1 cup celery, in 1/4 inch slices
  • 1 tomato (or liquid from canned tomatoes)
  • 1/2 cup parsley stems, chopped off the bottom of a bunch of parsley
  • 2 bay leaves
  • 2 sprigs thyme (or 1/4 tsp dried)
  • 4 peppercorns
  • 8 cups water

And ONE of the following:

  • 6 inches kombu (a dried edible seaweed, available in Japanese food stores)
  • 2 rinds parmesan cheese (the part you can no longer grate)
  • 1 Tbsp miso paste (if using miso, add when you finish simmering the stock)

Instructions

  1. Warm the oil in a large heavy-bottomed pan.

  2. Add carrot, parsnip, and celery and sauté over medium heat until they are brown.

  3. Add the remaining ingredients. Turn up heat, bring to a boil.

  4. Partly cover with a lid, turn down heat until the stock is barely simmering and cook for about 45 minutes.

  5. Remove from heat, strain, and add salt and pepper to taste.

Recipe Notes

If you aren’t going to use it immediately, cool it quickly by placing the pan in a sink full of cold water, before refrigerating.