By RonaNZ on August 17, 2007
Photo by **Jubes**
Photo by **Jubes**
"Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added bonus of making you look like a domestic goddess. It makes about 2.5 litres of stock, which I freeze it small tubs so I always have stock on hand. Prep time is about 3 minutes and the rest is put-your-feet-up cooking time. Couldn't be easier."
Serving Size: 1 (2986 g)
Servings Per Recipe: 1
"Excellent! Easy to prepare and so good. Made a really good quality vegetable stock. I added 2 large cloves of Garlic as I was making the stock to use for my Turkey brine and it was so aromatic! Everyone wanted to know what kind of soup I was making. No more store bought for me! Like that there isn't any salt which is why I went for the homemade to eliminate the extra sodium. Thanks you so much RonaNZ! ItalianMomof2"
"I had never made vegetable stock before but this was so easy. I will not buy from the store anymore! This was easy to make. I froze some for future use. I also took others advice and added garlic."
"This is pretty good and easy. I didn't have any parsley so I omitted it but did add several cloves of garlic and some Grains of Paradise. I used this as a base for a Mushroom Barley soup. I was very pleased with it. I saved this recipe and will make it again."
"This is a simple, relatively quick stock that is easy to freeze."
"This is really simple to make. I've had it simmering away all afternoon and now I have some fabulous, healthy homemade stock for my freezer. Great tasting with lots of veggie flavour. Will be making this again and again."
"This is a popular recipe! Along with bmcnichol and Jubes, I too am reviewing it for the Aussie/NZ Recipe Swap. It was very easy, smelled great, looked beautiful, and made about 8 cups. I've been looking for one that doesn't include leeks, because they are kind of expensive. This will be my veg stock recipe from now on. Thanks!"
"*Reviewed during Aussie NZ Forum July Recipe Swap* Couldn't be simpler to make your own vegetable stock. The end product was packed full of flavour. Great that it uses the celery ends that I usually just throw away. Add an onion, some carrot and a bunch of parsley from the garden too. Really no need to waste money buying ready prepared stock. I'm going to use half and freeze half. Photo also being posted"
"What a lovely simple idea. I prepared this early in the day to go in some minestrone for tea, I also added garlic. I love the fact the the celery leaves I usually throw away are put to good use. Thanks for posting!"
"Easy Easy! Fantastic results for such little effort! Why buy stock when it's this easy? I almost always have these ingredients on hand. Best of all it's so affordable and you control the ingredients and the sodium so you know exactly what you're getting. I love to use in soups and I add a couple of garlic cloves too since I love it. In fact, I see this as very adaptable depending on your tastes. Once it cools, I just pop it into pint freezer bags, stick it in the freezer, and use as needed - couldn't be easier! Thank you for posting!!!"