Vegetable stock
Vegetable stock | |
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Servings: | Servings: 6 - Makes almost 3 litres of stock |
Calories per serving: | 478 |
Ready in: | 1 hour 20 minutes |
Prep. time: | 20 minutes |
Cook time: | 1 hour |
Difficulty: | ![]() |
Recipe author: | JuliaBalbilla |
First published: | 21st January 2013 |
Good stocks take a bit of time to prepare and make but are worth the effort. Freeze the stock in plastic coffee cups and you'll have just the right amount, whenever you need it
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 5 carrots, washed and roughly chopped
- 3 onions, peeled and roughly chopped
- 3 leeks, washed and roughly chopped
- 3 sticks of celery, leaves included, washed and chopped
- 10 cabbage leaves, chopped
- 1 small lettuce, chopped
- 1 bay leaf
- 3 sprigs of thyme
- 6 sprigs of parsley, with stems
- Good pinch of salt
- 3.5 litres (6 pints) cold water
Method
- Place everything in the biggest pan you have, cover and bring to the boil
- Reduce the heat, leave the lid slightly ajar, simmer gently for 1 hour, skimming any scum from the surface
- Resist the temptation to stir the stock or it will be cloudy
- Allow to cool a little and strain through a sieve taking care not to disturb the vegetables too much or the stock will be cloudy
- Allow to cool then refrigerate or freeze
See also
The trick to making crystal-clear stock: Ice filtered consommΓ©
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