Veggie Stock

    1 hour 45 minutes

    This vehicle stock uses an abundance of in-season vegetables to make a rich, flavoursome stock that can be used in soups, stews, risottos and sauces. Store it in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

    1 person made this

    Makes: 3 litres

    • 3 carrots, chopped
    • 2 brown onions, chopped
    • 2 parsnips, chopped
    • 2 turnips, chopped
    • 4 sticks celery, chopped
    • 2 teaspoons black peppercorns
    • 2 bay leaves
    • 2 teaspoons crushed garlic
    • 1/2 bunch fresh basil, chopped
    • 6 L water

    Preparation:10min  ›  Cook:1hour35min  ›  Ready in:1hour45min 

    1. Combine ingredients in large saucepan; simmer, uncovered, 1½ hours.
    2. Strain stock through muslin-lined sieve or colander into large heatproof bowl; discard solids. Allow stock to cool, cover; refrigerate until cold. Skim and discard surface fat before using

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