This is a quick, simple and healthy recipe which comes in very handy when making various soups or stews. The great thing about making your own stock is that you can use any left over vegetable you have. These measurements serve as a guide, feel free to adjust it to your own taste and don’t hesitate to swap ingredients that might not be available to you.
- 3 Litres Water
- 3-4 Carrots
- 1 Celery Stick
- 1 Leek
- 1/2 Celery root
- 1/4 Fennel
- 2 Onions
- 5 Cloves Garlic
- 3-4 Cloves
- 1 Tablespoon Salt
- 1/2 Teaspoon Peppercorns
- Wash all the vegetables and cut them.
- Put all the ingredients in a large pot and add the water,
- Bring the water to a boil, cover then pot with its lid and cook the stock on a low to medium fire for about 70 to 80 minutes.
- Lastly remove the vegetables and peppercorns.
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