Fresh Vegetable Stock

recipe image

Created by Jenny
Tuesday, 08 January 2008

Description

A fresh vegetable stock is the base for many vegetable recipes like risotto and soups. Here's a simple recipe for making your own fresh stock!

Ingredients

At a glance

Makes

2 quarts

1 cup shallots
1 large carrot, diced
1 celery stock, chopped
½ fennel bulb
1 garlic clove
1 bay leaf
a few sprigs fresh parsley and tarragon
2 quarts water
freshly ground black pepper

Methods/steps

Put all of the ingredients in a large saucepan and bring to a boil. Skim off the surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for 45 minutes. Leave to cool.
Line a strainer with clean cheesecloth and put over a jug or bowl.
Pour the stock through the strainer. Discard the herbs and vegetables. Cover and store in small quantities in the refrigerator for up to 3 days.

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