Vegetable Stock

By gtbalm

This stock is salt free, so is suitable for babies and young children. Salt can be added after it has reduced, if necessary. Never salt stock before cooking, as it will concentrate during the cooking process.

Freezing the stock in ice-cube trays, then transferring them to a freezer bag, means that a few cubes at a time can be added to dishes for extra flavor.

Ingredients

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 1 celery stalk, roughly chopped (include any leaves)
• 1 leek, roughly chopped
• 1 bay leaf
• small handful of parsley

Preparation

Step 1

Heat the oil in a large, heavy-bottomed saucepan. Add the vegetables and cook them over low heat, stirring occasionally, for 10 minutes, until they soften and start to color at the edges.

Add 3 1/2 cups of cold water and herbs and bring to a boil. Reduce to a low simmer and cook for 45 minutes, or until the stock has reduced by half and tastes rich and flavorful.

Strain the stock through a sieve before using or cooling and freezing.