Versatile veggie stock

Versatile veggie stock

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  • 1.5 litres
  • Easy
  • 10 minutes
  • 20 minutes

Ingredients

  • 2 litres water
  • 1⁄2 t fennel seeds
  • 1⁄2 t black peppercorns
  • A selection of veggies and herbs (including trimmings and those almost at their sell-by date)
  • E.g. bay leaves, celery, carrots, onions, turnips and leeks and herbs are a great start

Cooking Instructions

Simmer all the ingredients for 20 minutes, then strain.

Tips for different flavourings: Dried mushrooms, fennel, bouquet garni, dashi granules, chilli, orange rind.
For an Asian twist: Add soya sauce, star anise, ginger and garlic. For fish stock: Add a fish head or bones but only simmer for a maximum of 45 minutes, or the stock may turn bitter. For meaty flavour: If you have beef or lamb bones toss them in tomato paste and roast before adding to the liquid. You can also use leftover salami ends and Parmesan rind. For chicken stock: Keep chicken carcasses in the freezer until you are ready to make a big batch of chicken stock, then freeze in small amounts for broths, soups and risottos.

Discover risotto recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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