Cooked - Vegetable Stock

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Stock

4.0

2 litres / 2 quarts water

2 medium carrots ((unpeeled), cut in 3 (180g/6oz each))

1 onion (, quartered (~250g/8oz))

1 celery stem (, cut in 4 pieces (~180g/6oz))

2 garlic cloves, (smashed (Note 1))

3 parsley stems

1 bay leaf

1 thyme sprig

½ tsp black peppercorns

½ tsp coriander seeds

1 tsp salt (, kosher/cooking for store bought level salted vegetable stock (Note 2))

Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.
Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.
How to use: Use in place of store-bought stock in any recipe - 1:1 ratio.
Storage: Keeps in the fridge for 5 days, or freeze for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.

Course🥣Base

Diets🌱Vegan🌾Gluten-free...

Category🍵Stock

CuisineGeneral

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 1h

Created 111 weeks ago

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