Jess' Homemade Vegetable Stock
By Jess Murphy
Make your own homemade vegetable stock for various uses like soups and sauces.
0 people
125 minutes
10 minutes
Ingredients
- 4 - Bay Leaves
- 2 - Carrots (chopped)
- 2 - Celery Sticks (chopped)
- 3 cloves Garlic (crushed)
- 2 - Leeks (chopped)
- 1 tbsp Olive Oil
- 1 - Onion (skin on, cut into quarters)
- 4 sprigs Parsley
- 1 pinch Salt and Pepper
Bouquet Garni tied with kitchen twine:
-
4
sprigs
Thyme
Method
- Add olive oil to a large saucepan, then add all of the chopped vegetables, including garlic.
- Cook, stirring frequently until the vegetables begin to brown (5 to 10 mins).
- Add 2 litres of water. Add the bouquet garni (herbs) and season, then bring to a boil and simmer for 2 hours.
- Strain. Use for your recipe or put in jars to keep in the fridge (1 week) or in freezer bags to freeze (6 months).
