29 July 2011

Healthy kid's recipe - easy vegetable stock

These days I seem to be constantly making stock. It is so handy to have in your freezer or fridge (it will last for a good couple of days in the fridge). You can add it to sauces, to make soups with and like my idea yesterday, boil pasta in.

The reason for me setting up this blog originally was that there are a) not many cookbooks out there with baby and toddler recipes and b) the ones that are out there (in my opinion) use too many ingredients and take too much prep and cooking time. I have tried to keep the ingredients down to 6 for most of my recipes with only 4 straight forward steps to follow. This hasn't always been possible. When making vegetable stock, you need a couple more ingredients that 6, so excuse me, but the end result is delicious and nutritious.

Easy vegetable stock

2 sticks of celery
2 carrots
1 onion
1 leek
6 peppercorns (optional - for babies under 1 year it is best to leave these out)
1 bay leaf
A small handful of parsley stalk
1 garlic clove, unpeeled
11/2 litre water

1. Wash the carrot, leek and celery sticks and chop them all into equal pieces and place in a large saucepan
2. Peel the onion and cut into quarters and add this with all the other ingredient to the saucepan
3. Bring to a boil and then allow the ingredients to simmer for an hour with the lid off
4. Pass everything through a sieve and allow to cool. Refrigerate or freeze.

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