Vegetable Stock
You’ll get a darker stock if you leave the onion skins on
As mentioned in Tips & Tricks, a good homemade stock can transform a meal into something that is so flavoursome that you will wonder why you used powdered ones in the past. Its also a good way of controlling how much salt is in your diet. The commercial stocks are generally very salty. This is for a vege stock that I used as a base for vegetable soup. That recipe also coming your way.
Vegetable Stock
This recipe makes a couple of litres of vegetable stock
Ingredients
Stock
- 2 carrots, roughly chopped or snapped in half
- 1 onion, cut into large chunks, skin and all
- 2 sticks celery, roughly chopped
- 2 bay leaves
- 1 tbs whole black peppercorns
- 1 bunch parsley, stalks and all
- 3L water
Instructions
- Put everything into a large saucepan and put over medium-high heat and bring to a boil.
- Once boiling, reduce to medium-low, or as low as you can go to still have a slow simmer, and simmer uncovered until the liquid has reduced by 1/3
- Strain the veges out of the liquid - IT IS THE LIQUID YOU'RE KEEPING! The supersoft veges can be thrown out or cooled and added to your worm farm of compost if you have them.
- Cool the stock and put into ziplock bags/containers for the freezer.
