Vegetable Stock - Filippo Berio
Turn leftovers into delicious, eco-friendly vegetable stock with this simple recipe—tastes better than store-bought and perfect for reducing food waste.
Ingredients
- 1 to 2 onions
- 2 to 3 carrots (or carrot ends)
- 3 to 4 celery stalks
- 4 to 5 sprigs fresh thyme
- 1 bay leaf
- 1 small bunch parsley
- 1 teaspoon whole peppercorns
- Leek greens
- Fennel
- Tomatoes
- Mushrooms + stalks
- Parsnips
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
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