Babies' vegetable stock
Mild, unsalted stock for baby food, for 8–18 months. Makes 1 litre
A gentle, salt-free vegetable stock for cooking baby food, for babies of 8–18 months. Root vegetables, ginger and a few herbs simmer slowly for two hours, giving a light, sweet stock. Use it for the purees, hash and pasta in this section, and freeze small portions in an ice-cube tray for quick meals.
- Total time
- 140 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Put 1 onion, 1 celery stick, 1 oz fresh root ginger, 1 sprig fresh parsley, 2 garlic cloves, 1 carrot, 4 oz turnip, 4 oz parsnip, 1 bay leaf and 3 black peppercorns in a large saucepan.
Step 2: Pour in 5 ¾ cups cold water and bring to the boil over a high heat.
10 minStep 3: Cover the pan, turn the heat down and leave to simmer gently for about 2 hours, stirring now and then. It should just bubble, not boil hard.
120 minStep 4: Take the pan off the heat and let the stock cool.
30 minStep 5: Strain the stock through a fine sieve and throw away the vegetables and flavourings.
Step 6: Pour the stock into a large jug, cover and chill until needed. It keeps for up to 3 days in the fridge; for longer, freeze it in ice-cube trays or small pots.
Nutrition per serving
- Calories
- 15 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does babies' vegetable stock take?
- About 140 minutes in total: 10 minutes to prepare and 130 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of celery stick?
- Fennel, same weight.
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