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
Ingredients
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
Directions
Preparation:10min ›
Cook:1hour35min ›
Ready in:1hour45min
- Combine ingredients in large saucepan; simmer, uncovered, 1½ hours.
- 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
