Name: Vegetable Stock (European Style)
Prep time: 15 h
Cook time: 45 min
Total time: 15 h 45 min
Yield: about 2 litres (8 cups)
Cuisine: British
Ingredients: 2.5 litres (10 cups) water; 1 large onion, halved; 1 leek, washed well and chopped into 4-5 lengths; 2 celery stalks, roughly chopped; 1 large carrot, chopped into large chunks chopped; 10 shiitake mushrooms, cleaned and left whole; 2 fresh flat-leaf parsley sprigs; 1 bay leaf; 2 garlic cloves, peeled and left whole; 1 teaspoon whole black peppercorns

A very handy basic vegetable stock recipe for all your needs. I call this European style, because I make a different one with ginger, spring onions and so on for Asian recipes. I’ll post that sometime soon.

Vegetable Stock (European Style)

Rate this recipe

5 ratings

Prep Time:

15 hours

Cook Time:

45 minutes

Total Time:

15 hours, 45 minutes

An easy homemade vegetable stock recipe that can easily be frozen.

Author: Azlin Bloor

Yield: about 2 litres (8 cups)

Category: Basic Recipes

Cuisine: British

Ingredients

2.5 litres (10 cups) water
1 large onion, halved
1 leek, washed well and chopped into 4-5 lengths
2 celery stalks, roughly chopped
1 large carrot, chopped into large chunks chopped
10 shiitake mushrooms, cleaned and left whole
2 fresh flat-leaf parsley sprigs
1 bay leaf
2 garlic cloves, peeled and left whole
1 teaspoon whole black peppercorns

Instructions

Place everything into a large saucepan or stockpot.
Bring to a simmer over medium-high heat, then lower the heat and simmer gently for 45 minutes.
At the end of cooking time, strain the stock through a fine mesh sieve into a clean pot, discarding all the solid contents. Set aside to cool.
Keep in the fridge in an airtight container for up to 2 days, or freeze it, in small batches, for up to 2 months.