Vegetable stock


Total time: 1hr 20m
Preparation Time: 80m

Servings
For 1 litre


Nutritional Information

Contains 0 Kcal, 0g Protein, 0g Carbohydrates, 0g Fat


Ingredients

  • Stock
  • oil for sautéing
  • 150 g leek, cut into pieces
  • 100 g savoy cabbage, cut into wide strips
  • 150 g carrots, cut into pieces
  • 150 g celeriac, cut into pieces
  • water
  • 4 shallot with skin, halved, dark roasted
  • To strain/flavour
  • 1 bunch parsley
  • 2 cm ginger, sliced
  • 3 sprigs thyme
  • 2 bay leaf
  • 0.5 tsp peppercorns, coarsely crushed

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Instructions

  • Stock

    Heat the oil in a large pan. Sauté the vegetables in batches, return to the pan along with the shallots. Fill the pan with enough water to just cover the vegetables, bring to the boil. Reduce the heat, simmer uncovered for approx. 45 mins. Add a little more water to ensure that the vegetables remain just covered.
  • To strain/flavour

    Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the vegetables otherwise the stock will become cloudy. Add the ginger to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.
  • Note:

    Vegetable stock can be used for risotto, polenta and vegetable dishes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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