Name: Vegetable Stock
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Makes: about 1.75 l/60 fl oz/6⅔ cups
Ingredients: 6 parsley sprigs; ½ tsp peppercorns; 1 small handful of thyme sprigs; 2 onions, chopped; 2 leeks, chopped; 3 celery sticks, chopped; 3 carrots, chopped; 2 tbsp olive oil; 1 turnip, chopped; 3 garlic cloves, peeled and crushed; 2 bay leaves

Preparation info

Makes: about
1.75 l

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This recipe is just a general guide, as you can make stock from any vegetables you have to hand. Root vegetables make a good starting point, but avoid using too much of one type as it will dominate the flavour. Salt isn’t added to the stock, as you will probably be using it in another recipe, and this will enable you to control how salty the final dish is.