A basic ingredient in making soups, gravies and sauces, a vegetable stock requires little preparation, cooks with a two-hour timeframe and stores very well.
The stock needs to be as bland as possible so that it can be introduced into a variety of recipes without overpowering them.
The basic ingredients are onion, carrots and celery. Potatoes, fennel, leek, parsnip and turnips can be added. Use those vegetables that are past their prime, the drying up wrinkly ones. Compost those that have clear signs of decomposition.
If using onions brown them in a little olive or rape seed oil before added the remaining vegetables, roughly chopped. Cover the vegetables with water, add herbs, pepper and bring to the boil.
Reduce the heat and simmer for at least 30 minutes.
Sieve and strain and store in jars in the fridge for up to five days or three months frozen in bags.
Mike – 13 December 2016