Homemade Vegetable Stock
Total Time
2 hours
Cook Time
2 hours
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 2 litres / 2 quarts water
- 2 medium carrots (unpeeled), cut in 3 (180g/6oz each)
- 1 onion (, quartered (~250g/8oz)
- 1 celery stem (, cut in 4 pieces (~180g/6oz)
- 2 garlic cloves, (smashed (Note 1)
- 3 parsley stems
- 1 bay leaf
- 1 thyme sprig
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
- 1 tsp salt (, kosher/cooking for store bought level salted vegetable stock (Note 2)
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Preparation
Step 1
Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.
Step 2
Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.
Step 3
How to use: Use in place of store-bought stock in any recipe - 1:1 ratio.
Step 4
Storage: Keeps in the fridge for 5 days, or freeze for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.
Step 5
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