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Homemade Vegetable Stock

Homemade Vegetable Stock

E D
I love a Homemade Vegetable Stock - more subtle, complex, and, well, vegetabley, than a stock-cube version.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine French
Servings 1

Ingredients
  

  • 1 large onion
  • Small bunch of parsley
  • 3 small leeks cut into rolls
  • 2 medium carrots cut into chunks
  • 3-4 celery ribs diced
  • 1 large parsnip of Celeriac diced up
  • 3 bay leaves
  • 6-8 peppercorns

Instructions
 

  • Add all the vegetables in a deep saucepan and add 1.5-2 litres of water and bring to a boil, then turn the heat down, and simmer for 25 minutes. You will notice that the colour will change and once you taste it, it will have a pleasant vegetable flavour.
  • Turn off the heat, and cover the pan for another 20 minutes to infuse. After that, strain the stock and get rid of the vegetables. You can use it now, or once it cools you can store in it in the fridge or freeze it.

Notes

Once it cools you can store it in the fridge for up to 4 days or freeze it for up to 3 months.
Keyword homemade, soup, stock, vegetable stoc
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