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Nutrition Facts
Serving Size 1 litres 1180g Recipe makes 2 1/2 litres)
Calories 53
Calories from Fat 3		(5%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 133mg		5%
Potassium 491mg		14%
Total Carbohydrate 12.3g		4%
	Dietary Fiber 3.7g	14%
	Sugars 5.9g
Protein 1.6g		3%
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Easy Prep Vegetable Stock

Recipe #247153 | 1½ hours | 3 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: RonaNZ
Aug 17, 2007

Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added bonus of making you look like a domestic goddess. It makes about 2.5 litres of stock, which I freeze it small tubs so I always have stock on hand. Prep time is about 3 minutes and the rest is put-your-feet-up cooking time. Couldn't be easier.

2 1/2 litres (change servings and units)

Ingredients

1/2 head celery
1 bunch parsley
1 bay leaf
1 onion
2 carrots
2 1/2 liters water

Directions

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.

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Featured Reviews for This Recipe

From: Jewelies

On Aug 10, 2008

This is really simple to make. I've had it simmering away all afternoon and now I have some fabulous, healthy homemade stock for my freezer. Great tasting with lots of veggie flavour. Will be making this again and again.

0 people found this review helpful

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From: mliss29

On Jul 18, 2008

This is a popular recipe! Along with bmcnichol and Jubes, I too am reviewing it for the Aussie/NZ Recipe Swap. It was very easy, smelled great, looked beautiful, and made about 8 cups. I've been looking for one that doesn't include leeks, because they are kind of expensive. This will be my veg stock recipe from now on. Thanks!

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From: Pinot Grigio

On Dec 27, 2007

Easy Easy! Fantastic results for such little effort! Why buy stock when it's this easy? I almost always have these ingredients on hand. Best of all it's so affordable and you control the ingredients and the sodium so you know exactly what you're getting. I love to use in soups and I add a couple of garlic cloves too since I love it. In fact, I see this as very adaptable depending on your tastes. Once it cools, I just pop it into pint freezer bags, stick it in the freezer, and use as needed - couldn't be easier! Thank you for posting!!!

3 people found this review helpful

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From: **Mandy**

On Apr 30, 2008

What a lovely simple idea. I prepared this early in the day to go in some minestrone for tea, I also added garlic. I love the fact the the celery leaves I usually throw away are put to good use. Thanks for posting!

1 person found this review helpful

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