Recipe For Vegetable Stock

Nothing beats using a real stock. I buy ready made stocks to use in an emergency but I know that home made is better. This challenge saw the stock first boiling over and meant I had to clean the stove. And then, the tuffy bag did not seal properly and the stock leaked out, all over the floor behind the stove. Which meant a lot of moving and cleaning.

Vegetable Stock
Vegetable Stock

Vegetable Stock
recipe adapted from Food & Home Entertaining July 2006
  • 15mls butter
  • 20mls olive oil
  • 1 large onion, finely chopped
  • 2 leeks, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 bay leaves
  • 4 garlic cloves
  • 4 black peppercorns
  • large handful flat leaf parsley
  • small handful fresh thyme
  • salt and freshly ground pepper to season
  1. heat the butter and the oil in a large pot
  2. sauté the onion, leeks, carrots and celery
  3. toss to coat the vegetables, place the lid on the pot and cook for 2 minutes
  4. top up the pot with cold water to ensure a clear stock
  5. bring to the boil and skim the surface of any scum
  6. reduce the heat and add the balance of the ingredients - be very generous with the seasoning
  7. simmer for at least 1 hour
  8. pass the liquid through a sieve and gently press the solids to extract all the liquid
  9. refrigerate or freeze when cooled

Click on the links for conversions and notes.

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24 thoughts on “Recipe For Vegetable Stock

  1. hahaha i can see your frustration !! great idea though.. wonder if one can reduce this stock to what Nomu is doing as well.. hmmmm think i will try this out
    you too have a great weekend!!!!

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    1. I have never used the NoMu stock – let me know if you can 🙂

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  2. lmao @ the automatically generated ‘possibly related posts’!

    Home made stock is really well worth the effort.
    Friday greets: Hello David.

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    1. clearly stock is not a good word! Friday greets back 🙂

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