An easy one-pot vegetable stock recipe. Great for using when cooking for babies.
Keyword Vegetable Stock
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
1onion (including skin)
2largecarrots (including peel)
2celery stalks (and leaves)
1.5 litres (6 cups)water*SEE NOTE 1
Wash and roughly chop all the vegetables
Add the vegetables along with the herbs and peppercorns to a large pot and fill with the water.
On medium heat, heat until it reaches a boil. Immediately reduce to a gentle simmer. Partially cover and simmer for around 1 hour. (SEE NOTE 2)
Strain, season to taste (SEE NOTE 3), and discard the solids.
These ingredients are a rough guide. You can add other veggies / herbs to change the flavour profile. (See above post for recommendations)
It is important that you keep an eye on your stock, don't allow it to rapidly boil as it will destroy flavours.
Remember stock is an ingredient, not a finished product. It should have a vegetable taste but shouldn't be overpowering. It is not a soup. A little seasoning can bring out flavour but think about the dishes you are using it in. Do not season if using to make baby food.