Vegetable Stock

PennyBy Penny  , ,   

January 4, 2018

Tastier than a cube !

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 2 pints


A selection of vegetable peelings

eg carrots , potatoes , onions , swede , parsnips , cabbage , any manky tomatoes etc

Bay leaves


2 pints water


1Put everything into a large saucepan

2Bring to the boil

3Turn down to a simmer

4Cook for 1-2 hrs

5Strain through a cloth lined strainer

6Freeze in portions

Freeze the peelings in a bag until you get enough to make a stock


1 Review

Angela Haldron

January 4, 2018

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