Vegetable Stock is a handy ingredient to have in your fridge or freezer and is cheap and easy to make.  A good vegetable stock cn be the base of many soups and sauces.

When I am preparing vegetables for a meal I keep the trimming from leeks, cauliflower and broccoli and the peelings from carrots, swedes etc.   I also use any vegetables that are not as crisp as they should be.

IngredientsVegetable Stock

Any vegetables and trimmings you care to use

Clove of garlic

Salt and Pepper to taste

About 3 pints of water*

Method

Wash all the vegtables, peeling and trimming thoroughly and place in a large saucepan.

Cover them with water and add the salt pepper and garlic.

Bring the pan to the boil and allow to simmer for at least 2 hours but the longer you allow the stock to boil the more intense the flavour.

When you are satisfied that the stock has sufficient flavour, drain away the vegetables through a colander,  For a clearer stock drain the liquid a few times through a fine sieve or a clean, muslin cloth.

You can transfer the stock into containers and freeze.

* The water content may vary if the stock tastes too strong you can add more.

 

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{April 27, 2012} {Tags: , , }