Home-made vegetable stock


One of the most simple things a cook can know: how to make your own home-made stock. Similar to a broth, it’s added to soups, casseroles, risottos and much more. It is great because it carries added nutrients from the vegetables that come out in the boiled water.

One of the defining moments I had when volunteering at the Earth Vegan Cafe (now sadly changing owners and has a completely different menu….goodbye ahimsa beans and the most amazing dhal I’ve tasted) was pouring a huge 4L of prepared stock into another large pot. A divine mixed-vegetable smell. And free face steam and arm muscle work-out right there!

Stocks are a fantastic way to use food scraps, waste less and enrich the flavour of many vegetarian recipes. It keeps stored in a take-away container up to a month.

INGREDIENTS

1-2 onions

2-3 carrots

3-4 celery stalks

4-5 sprigs fresh thyme

1 bay leaf

1 small bunch parsley

1 teaspoon whole peppercorns

Optional

Leeks (especially the green parts)

fennel

tomatoes

mushrooms (stems included)

parsnips

*The onions, carrots, and celery are a great base for a stock. Start with these and add more vegetables.

METHOD

Roughly chop all the vegetables (no need for precision, we want to extract the nutrients). Throw all vegetables scraps into one pot. Pour in some water, cover the pot and get it boiling. Reduce the heat once it’s boiled and cook for one hour or until the water tastes infused with vegetable flavours.

Drain well into another pot. You can store it in ice cubes (for smaller quantities) or small take-away containers (for big quantities).

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