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low FODMAP vegetable stock

Low FODMAP vegetable stock


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5 from 2 reviews

  • Author: Karlijn
  • Total Time: 1 hour 10 min
  • Servings: 1.5 liter 1x

Description

A simple recipe to make your own low FODMAP vegetable stock! For when you don’t want to use store-bought bouillon cubes or cannot find them easily.


Ingredients

Scale
  • 2 large carrots
  • 2 leeks, the green part only
  • Half a celeriac
  • 2 bushes of spring onion, the green part only
  • 15 g fresh parsley
  • 5 black peppercorns
  • 2 bay leafs
  • 1/2 tbsp salt
  • Optional: other fresh herbs, such as thyme and rosemary

Instructions

  1. Cut all the vegetables small, the smaller the better because then they will give off more flavour. Put them together with the parsley, other fresh herbs if you use them peppercorns and bay leafs in a pan.
  2. Pour 1.5 liter (6 cups) water on top and leave the stock to simmer for an hour on low heat.
  3. Taste the stock and season with the salt. Taste again and add some extra salt and pepper to taste if necessary.
  4. Strain the stock. You can now use the stock in a recipe immediately.
  5. Storing: leave the stock to cool down completely. Freeze in several servings for later use. You can put the stock into ziplock bags, so you can freeze the bags flat on top of each other, without it taking up too much space in your freezer. Or freeze it in several jars.
  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Spreads & sauces
  • Method: Simmering
  • Cuisine: International