Vegetable stock

Vegetable stock

By
From
Nordic Light
Makes
3 litres
Prep
5 mins
Cooking time
20 mins
Photographer
Simon Bajada

A homemade vegetable stock is a good thing to have to hand; it makes soups taste so much better and adds flavour to other cooked vegetable dishes. It's worth making a big batch and dividing it up between small, sealed bags or large ice cubes to be stored in the freezer for handy use at a later date.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
4 celery stalks, roughly chopped
2 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
1 teaspoon black peppercorns
3 thyme sprigs
any non-starchy vegetable or herb scraps, such as dill stems, fennel tops, green leek parts or mushroom stems

Method

  1. Heat the olive oil in a large heavy-based saucepan over a medium heat, add all the remaining ingredients and sweat down for 3 minutes, or until soft. Cover with 3 litres of water, bring to a simmer and cook for 15 minutes.
  2. Strain the vegetables from the stock and use immediately, keep refrigerated in sealed bags for 2–3 days, or freeze as large ice cubes for future use.
Tags:
simon
bajada
new nordic
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