I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeriac and leek tops, then I added 3 liters of liquid, brought it to a boil and simmered it uncovered for 1.5 hours.)
I feel like I only have 2.5 cups of stock after and am upset. It's a waste.
I simmered it uncovered. Should you simmer it covered? Any tips for not losing so much stock liquid? Also, do you use the leftover stock veg for anything?