Menu

Simple & basic vegetable stock

  • Details
  • Leave a Comment
  • Related Items

Making vegetable stock is easy and you can use a variety of vegetables to your taste.  We have found that the combinations listed in our vegetable stock give a nice flavour to any recipe.  If you don’t have all the ingredients on hand you could substitute others or increase the volume on some of the other vegetables you do have. 

Ingredients

  • 2 carrots – peeled, rinsed, quartered, diced
  • 2 celery sticks – washed, stringed, halved, diced
  • 1 zucchini – washed, halved, diced
  • 1 small sweet potato – peeled, rinsed, halved, diced
  • 1 onion – peeled, rinsed, diced
  • 2 cloves garlic – peeled, rinsed, crushed
  • 1 bunch parsley – washed
  • 2 bay leaves
  • 2.25L / 4pt water

Directions

  1. Prepare vegetables.
  2. Add vegetables and water to a large pot and bring to the boil.
  3. Simmer on a low to medium heat uncovered for 1 hour.
  4. Stock should reduce to approximately 1 litre / 1.7 pints.
  5. Separate vegetables from stock by straining. 
  6. Use stock as required.

Leave a Comment

Your email address will not be published. Required fields are marked *

Veal shank stew

Commonly known as Osso Buco in Italy, this dish uses veal on the bone. This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables. Within 20 minutes you should…

Rustic green lentil & tomato soup

A very simple, earthy, basic and low cost soup. Easily comes together with not much preparation if you have the vegetable stock on hand or use a packaged one. Serve with your favourite crusty bread…

Sesame roasted nicola potatoes

Nicola potatoes are long to oval shape and have a sweet nutty taste. Combined simply with sesame oil and fresh rosemary this is a simple and delicious addition to your meal…

Easy zucchini fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…

Simple jerusalem artichoke with leek soup

A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source…