• 2 carrots
  • 1 big onion
  • 4 shallots onions
  • 3 leeks leeks
  • 4 celery stalks
  • 2 bay leaves
  • 15 pieces of black pepper corn
  • 3 cloves of garlic, crushed
  • 1/2 bunch of parsley, (hole)
  • 4 liters of water

What is Stock?

Stocks or aromatic liquids are used to enhance the flavor of foods and sauces. In order to concentrate the stocks. Reducing the liquid so that the liquid is getting thicker and concantrate flavor. When preparing the stock, salt is not used because it is a base product.


Cut all the vegetables into large pieces and saute for 1 minute with a little olive oil. First on high heat, add water and boil. Then turn heat into simmer add spices, parsley and garlic. The stock needs to be cooked in simmer slowly for 20 minutes. Evacuate the foamy sediment that accumulates on the water surface. Using a cotton strainer filter the liquid and cool. In the fridge it will stay fresh for 2 days. In deepfreezer for 1-2 months.

Service and Use

You can use this flavored liquid in soups, pilafs, meals or in sauces.