Quick Vegetable Stock
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Powdered, gluten-free vegetable stock, made by Marigold, is widely available – an excellent storecupboard standby. Here's how to make vegetable stock which can be used in my soup recipes.
|1 stick of celery, cut in half and split lengthways|
|2 small carrots, split in half lengthways|
|2 small onions, sliced|
|2 bay leaves|
|12 black peppercorns|
|1 small bunch of parsley stalks and celery leaves|
|pinch of salt|
|Need help with conversions?|
This recipe is taken from Delia Smith’s Winter Collection.
Simply place all the ingredients in a saucepan with 1-1½ pints (570-850 ml) cold water, cover it with a lid, bring everything to the boil, and boil briskly for 30 minutes. After that strain, discarding the vegetables, and the stock is ready for use.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The combination of parsnips, apple and spices is original and truly delectable: an unusual soup that's certain to become a regular in your repertoire.
Goat's cheese, roasted vegetables, couscous and a fiery dressing combine to make this one of Delia's best and most popular recipes, perfect for a buffet or party.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
30 Aug 2014 08:33
27 Aug 2014 14:17
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Cake Tin conversions
29 Aug 2014 16:04
17 Jul 2014 16:38
Electric Slow Cookers
30 Aug 2014 08:51
What's happening in your garden
24 Aug 2014 17:44