Easy Prep Vegetable Stock – a delicious recipe with celery, parsley, bay leaf, onion, carrots, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
2
Add a whole bunch of parsley and a bay leaf.
3
Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
4
Cut the tops off the carrots, wash and cut in half lengthways.
5
Add the water and put on to simmer for an hour and a half to two hours.
6
Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
7
Note: I don't season this stock since I'm going to use it in another recipe anyway.
56
kcal
Calories
12
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 head celery, 1 bunch parsley, 1 bay leaf, 1 onion, and more.
Yes, Easy Prep Vegetable Stock falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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