Basic Vegetable Stock
Yield
1 batchPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | heads |
celery
|
*
|
| 2 | each |
onions
large |
|
| 2 | each |
carrots
|
|
| 1 | bunch |
parsley leaves
stalks |
|
| 10 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | heads |
celery
|
*
|
| 2 | each |
onions
large |
|
| 2 | each |
carrots
|
|
| 1 | bunch |
parsley leaves
stalks |
|
| 2.4 | l |
water
|
|
Directions
Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins.
Leave to cool, then purée the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in the frige.
Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months.
