Easy Prep Vegetable Stock
Ingredients
Instructions
- Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
- Add a whole bunch of parsley and a bay leaf.
- Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
- Cut the tops off the carrots, wash and cut in half lengthways.
- Add the water and put on to simmer for an hour and a half to two hours.
- Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
- Note: I don't season this stock since I'm going to use it in another recipe anyway.
Nutrition & Diet Analysis (per serving)
305
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).