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Vegetable Stock (European Style)


  • Prep Time: 15 hours
  • Cook Time: 45 minutes
  • Total Time: 15 hours 45 minutes
  • Yield: about 2 litres (8 cups) 1x

Description

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


Scale

Ingredients

  • 2.5 litres (10 cups) water
  • 1 large onion, halved
  • 1 leek, washed well and chopped into 45 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

  1. Place everything into a large saucepan or stockpot.
  2. Bring to a simmer over medium-high heat, then lower the heat and simmer gently for 45 minutes.
  3. 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.
  4. Keep in the fridge in an airtight container for up to 2 days, or freeze it, in small batches, for up to 2 months.

  • Category: Basic Recipes
  • Cuisine: British