Vegetables Stock

8 ingredients
5 steps

Ingredients

  • 1 x water boiling
  • 1 x celery
  • 1 each carrots
  • 1 each asparagus
  • 1 each turnip
  • 1 each parsley leaves
  • 1 each potatoes peeled
  • 1 each dandelion leaves

Directions

  1. 1
    Reduce heat and simmer for hours and hours until stock is reduced by at least half.
  2. 2
    The more you reduce it, the easier it is to store- you can always thin it at cook time.
  3. 3
    I use the ends/clippings/peelings/scraps from whatever I'm cooking to make stock, so the exact recipe varies from time to time.
  4. 4
    If I don't have enough to make stock, I freeze the scraps until I get a pots worth.
  5. 5
    Anyway, when you're done, strain the stock, cool and freeze the liquid.

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