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Vegetable stock
Description:

I use a lot of stock in my cuisine. It builds flavour in soups and stews and makes a good base for light pastas. If you are a vegetarian it is easy to make a nicely flavoured vegetable stock. Always remember that the stock pot is not a compost bowl. If you add anything other than fresh vegetables or add a lot of peelings and scraps than that is what it will taste like. The stock can be frozen and indeed it is good to make a large batch and freeze it in ice cube trays. Once it is frozen pop it into baggies and voila when you are making a pasta you can just pop out one or two cubes as you need them.

Ingredients description

To make 1 litre

4 carrots, peeled and cut in one inch cubes
2 white turnips, peeled and cut in one inch cubes
2 onions, do not peel, wash and cut in one inch cubes N.B. ~ the onion skins will give a nice colour and flavour
6-10 mushroom stems, washed (the portobello stems in the organic basket are great for this)
two leeks, washed and cut in one inch cubes
1 head garlic, split in half
you can use other vegetables ~ the stems from broccoli or asparagus washed work well, a few chard leaves also add a rich flavour
2 branches fresh thyme
8 black peppercorns
2 bay leaves

Preparation

place all ingredients in a pot and add one litre cold water bring to a simmer and simmer (just bubbling) for 30 minutes strain the stock through a fine mesh strainer and cool refrigerate until needed or freeze

 

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