Saturday, 2 July 2011

Vegetable Stock GF SCD

A display of fresh vegetables

This vegetable stock is very simple to make and can be used in soups, sauces and casseroles. It doesn't contain vegetable fat or sugar which are so often found in commercial stocks.

Vegetable stock in a pan ready to cook

Vegetable Stock GF SCD


2 medium onions or 1 medium onion & 1 leek

3 carrots
1 stalk of celery
3 cloves garlic
12 black peppercorns
2 sprigs of thyme 
4 or 5 stalks of parsley
2 bay leaves
sea salt
filtered water

  • Slice the onion.
  • Slice the stick of celery in two down the middle and chop into chunks.
  • Wash and cut the carrot into chunky round pieces.  You don't need to remove the skin especially if they are young carrots.
  • Peel the garlic and squash with the blade of a knife.
  • Tip all the vegetables into a pan.
  • Add the herbs and peppercorns.
  • Cover the vegetables with filtered water.
  • Add a large pinch of sea salt (or to taste). 
  • Put a lid on the pan and bring to the boil. Turn the heat down a little then leave on a rolling boil for 30 minutes.
  • Strain the vegetables.
  • For a more concentrated stock, boil until the liquid is reduced further.
  • This recipe makes about one pint of stock.

Cool quickly and store for up to three days in the fridge in a container with a lid. To freeze, boil the stock on a high heat until it has reduced by half. Cool and pour into ice cube trays to freeze and store in a plastic bag or container in the freezer. Then just add one or two to your recipe liquid.

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8 comments:

  1. Great tutorial! I love how fast your vegetable stock recipe is ready. I usually use a crock pot, which means I have to plan ahead. Your quicker method means that I could actually act on last minute inspiration and still have some leftover for future use.

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  2. Thanks Alea! I'm really pleased you may find it useful. Although it's not as complicated as many stock recipes it is easy and quick to make!

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  3. shared on facebook. this is a great resource.

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  4. Thank you Julia! That's great!

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  5. I love this quick and easy homemade veggie stock recipe! What a useful and delicious ingredient. Thank you for sharing it with the Hearth and Soul blog hop.

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  6. I'm glad you like it April! Thank you for hosting the Hearth and Soul blog hop!

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  7. Replies
    1. Just enough to cover with about a half inch or so above the vegetables.

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