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Vegetable Stock

Preparing time: 15 min
Cooking time: 1 hour
Ingredients
Method
500g carrot
250 g celeriac
250 parsley root
1 bay leaf
5 all spices
1,5 l tap cold water

 

Wash the vegetables. Peel them and chop coarsely. Throw all the vegetables in a pot, add the bay leaf,  all spices and cover with water.  
Less water – your stock will be more concentrated, more – you will get a lighter-flavoured broth.
1,5 l of water makes 1 l of the broth.

Cover the pot with a lid and set it over medium-high heat. Bring to a boil and then turn the heat down to medium-low. Let it simmer for an hour.

 
Pour the stock through a strainer over a bowl. Discard the vegetables. Pour the vegetable liquid into storage containers, let it cool and then freeze.

vegetables covered by the water Polly Eats London

Vegetable Stock Polly Eats London

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