Veal stock
Easy and fast veal broth
Ingredients
Instructions
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Mix all the ingredients in a saucepan and bring to the boil.
Notes
Tips: Bring the stock to the boil and let it simmer for a couple of minutes until the cornflour has thickened it, never boil hard. If you make stock from bones instead, skim the surface regularly during the first 30 minutes for a clear, clean stock.
Storage: Keeps in the fridge for 4 days. Freeze it in ice cube trays for easy use in sauces and risotto.
FAQ: If you make stock from bones instead, roast the bones in the oven at 200°C for 30 minutes before simmering for a darker, more aromatic stock.
Nutrition per serving
- Calories
- 14 kcal
- Carbohydrates
- 3 g
- Protein
- 1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Polyunsaturated fat
- 0 g
- Monounsaturated fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 658 mg
- Potassium
- 28 mg
- Fiber
- 0 g
- Sugar
- 0 g
Nutrition values are estimates.