How To Make Your Own Vegetable Stock (4 cups) – By Nagi of RecipeTinEats
Homemade Vegetable Stock
Servings: 4 cups
Ingredients
- 2 litres water
- 2 medium carrots unpeeled, cut in 3
- 1 onion quartered
- 1 celery stem cut in 4 pieces
- 2 garlic cloves smashed
- 3 parsley stems
- 1 bay leaf
- 1 thyme sprig
- ½ tsp black peppercorns
- ½ tsp coriander seeds
- 1 tsp salt kosher/cooking for store bought level salted vegetable stock
Instructions
- Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.
- Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.
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