Vegetable stock (2)
This recipe requires preparation in advance!
This particular recipe can be made using various vegetables. Carrots sweeten the stock, so for a less sweet version, substitute some of the carrots with extra celery.
| Vegetable stock (2) | |
|---|---|
 |
| Servings: | Servings: 4 - Makes 1.8 litres |
| Calories per serving: | 108 |
| Ready in: | 8 hours, 50 minutes |
| Prep. time: | 6 hours 20 minutes (incl freezing) |
| Cook time: | 2 hours 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewThat looks perfect Rosemary! 5/5 It even looks to good to eat! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 400 g each (after cleaning and peeling) of leeks and carrots, cut into chunks
- Few sprigs of parsley
- Celery leaves and celery - quantity depends on how leafy your celery is
- 6 bulbs of garlic, separated into cloves but not peeled.
- 4 bay leaves
- 12 white peppercorns
- 6 blades of mace
- 4 sprigs of rosemary
- 3.5 litres bottled or filtered water - this reduces the need for skimming
Method
- Place all of the ingredients in a large stockpot.
- Bring to boil and simmer for 2.5 hours.
- Strain through a colander.
- Strain again through a colander which has been lined with cheesecloth.
- Return stock to washed out pan and leave until cool.
- Pour into 4 Lock&Lock or other containers, allow to go completely cold, then freeze.
- When you come to use the stock, filter it again, using the method given for ice filtered consommé for a clear liquid as illustrated.
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