Vegetable stock (2)

This recipe requires preparation in advance!

This particular recipe can be made using various vegetables. Carrots sweeten the stock, so for a less sweet version, substitute some of the carrots with extra celery.

Vegetable stock (2)

Servings:	Servings: 4 - Makes 1.8 litres
Calories per serving:	108
Ready in:	8 hours, 50 minutes
Prep. time:	6 hours 20 minutes (incl freezing)
Cook time:	2 hours 30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review That looks perfect Rosemary! 5/5 It even looks to good to eat! The Judge

Straining the stock through cheesecloth

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 400 g each (after cleaning and peeling) of leeks and carrots, cut into chunks
• Few sprigs of parsley
• Celery leaves and celery - quantity depends on how leafy your celery is
• 6 bulbs of garlic, separated into cloves but not peeled.
• 4 bay leaves
• 12 white peppercorns
• 6 blades of mace
• 4 sprigs of rosemary
• 3.5 litres bottled or filtered water - this reduces the need for skimming

Method

1. Place all of the ingredients in a large stockpot.
2. Bring to boil and simmer for 2.5 hours.
3. Strain through a colander.
4. Strain again through a colander which has been lined with cheesecloth.
5. Return stock to washed out pan and leave until cool.
6. Pour into 4 Lock&Lock or other containers, allow to go completely cold, then freeze.
7. When you come to use the stock, filter it again, using the method given for ice filtered consommé for a clear liquid as illustrated.

• Other vegetable stock recipes

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