Vegetable Stock with Leek

3saves
1hour15min


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A light vegetable stock made from simmering onion, bay leaf, thyme, parsley, leeks, carrots and celery. This tasty stock can be uses and an alternative to chicken stock.

Elaine Russell

Ingredients
Serves: 8 

  • 1 tablespoon canola oil
  • 250g leeks, white part only, diced
  • 1 large onion, diced
  • 1 large bay leaf
  • several sprigs of fresh thyme
  • several sprigs of fresh parsley, stalks bruised
  • 250g carrots, diced
  • 3 large celery stalks with leaves, diced
  • 1/2 teaspoon salt
  • 2 litres water
  • 5 black peppercorns

Directions
Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil in a large heavy-based saucepan or stockpot. Add the leeks and onion, stir well then reduce the heat to low. Cover with a tight-fitting lid then leave the vegetables to sweat for about 20 minutes, shaking the pan occasionally but without lifting the lid.
  2. Add the bay leaf, thyme, parsley, carrots, celery and salt. Pour in the water then increase the heat to high. Bring slowly to the boil, skimming the surface of the liquid to remove any scum.
  3. As soon as the water boils and all the scum has been removed, add the peppercorns and reduce the heat to low. Cover and simmer for 35 minutes.
  4. Strain the stock into a large heatproof bowl and set it aside to cool. Use at once or cool and then chill until required. The stock will keep in the refrigerator for several days.

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