Vegetable Stock

Name: Vegetable Stock
Total time: 3300 s
Yield: 1.1 Litres
Cuisine: American
Ingredients: 1/2 small Lemon 🍋, scrubbed and chopped roughly [1 lemon was too sour]; 1 thick Celery Stick, chopped; 2 carrots 🥕, peeled and chopped; 1 tsp whole Black Peppercorns; Fresh herbs (e.g. parsley stalks 🌿, small bay leaf and thyme sprig) or 1/2 tsp dried Thyme

Lina Bond @linachristmas2023

Canada

Vegetable stock 🥕 (no onion 🚫)

Lina Bond @linachristmas2023

Canada

Vegetable stock 🥕 (no onion 🚫)

Saved

Ingredients

45-55 mins

1.1 Litres

1/2small Lemon 🍋, scrubbed and chopped roughly [1 lemon was too sour]
1thick Celery Stick, chopped
2carrots 🥕, peeled and chopped
1 tspwhole Black Peppercorns
Fresh herbs (e.g. parsley stalks 🌿, small bay leaf and thyme sprig) or 1/2 tsp dried Thyme

Saved

Steps

45-55 mins

1

Put everything into large lidded pan with 1.1 litres of water. Bring to boil, reduce the heat and leave to simmer for 30-40 mins with the lid of the pan at an angle. Any scum that rises should be skimmed off and discarded.
2

Strain the stock through a fine sieve and taste. You may wish to reduce it further to strengthen the flavour. If necessary, simmer in an open pan until you are happy with the taste.
3

Tip. Use for soups or sauces or freeze for future use. Remember to label carefully, stating the date. Only season the stock when you use it.