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Homemade vegetable stock

Homemade vegetable stock

Based on 13 ratings

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
celery root
carrots
l
water
¼
leek
½ cloves
garlic
¾
onions
½ sprigs
thyme
¼ sprigs
rosemary
¼ tsp
allspice (whole)
½
bay leaves
¼ tsp
black peppercorns
½ tsp
salt
¼ tsp
sugar
MetricImperial

Utensils

large pot with lid, cutting board, knife, sieve, large bowl

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Nutrition per serving

Cal37
Fat1 g
Protein2 g
Carb6 g
  • Step 1/ 3

    • celery root
    • carrots
    • l water
    • ¼ leek
    • ½ cloves garlic
    • ¾ onions
    • ½ sprigs thyme
    • ¼ sprigs rosemary
    • ¼ tsp allspice
    • ½ bay leaves
    • ¼ tsp black peppercorns
    • ½ tsp salt
    • ¼ tsp sugar
    • large pot with lid
    • cutting board
    • knife

    Remove the peel from the celery root and dice. Chop carrots and add to a large pot filled with cold water, along with the celery root. Roughly chop leek and add to the pot. Crush garlic cloves and trim, peel, and quarter onions. Add to the pot with thyme rosemary, allspice, bay leaves, black peppercorns, salt, and sugar.

  • Step 2/ 3

    • sieve
    • large bowl

    Cover pot with lid and bring to a boil, then turn down heat to low and leave to simmer for approx. 1 hr.. Pass stock through a fine sieve over a bowl. Store in an airtight container in the fridge for up to 1 week. Enjoy!

  • Other Important Things

    Be sure to start with cold water, as you want to slowly extract the flavor out of the vegetables as they heat up. You’ll also want to use a large, wide pot, so that there is as much surface area as possible for the vegetables to spread across while still being well-covered by water. When the stock is finished, strain and store it in sealable jars or containers and let cool completely. Store in the freezer until ready to use.

  • Enjoy your meal!

    Homemade vegetable stock

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