Vegetable Stock Recipe
Make this simple vegetable stock from ingredients you already have in the kitchen!
Servings: 1 .2 Litres
Calories:
Ingredients
- 1 tbsp olive oil or butter
- 1 onion chopped
- 2 cloves garlic peeled and smashed
- 2 sticks celery chopped
- 2 medium carrots chopped
- 2 or 3 sprigs parsley
- 2 bay leaves
- 1 tsp peppercorns
- 2.5 L cold water*
Instructions
- Heat the oil or butter in the casserole dish before adding the onion, garlic, celery and carrots. Gently cook them for a few minutes until they have softened.
- Add the water - just enough to cover the ingredients and have about 1 cm over at the top.
- Add the parsley, bay leaves and peppercorns.
- Bring to the boil before reducing it to a simmer.
- Leave it to simmer for 60 minutes, checking on it periodically and skim away any scum that rises to the top.
- Strain the stock using a fine-mesh sieve.
- Transfer to a suitable container and leave to cool. Store in an airtight container in the fridge for 3 to 5 days or up to 6 months in the freezer.
Notes
*add enough cold water to cover the ingredients with about 1 cm extra on top.
