Easy Prep Vegetable Stock

Recipe by RonaNZ
READY IN: 1hr 33mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
  • Add a whole bunch of parsley and a bay leaf.
  • Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
  • Cut the tops off the carrots, wash and cut in half lengthways.
  • Add the water and put on to simmer for an hour and a half to two hours.
  • Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
  • Note: I don't season this stock since I'm going to use it in another recipe anyway.
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