Vegetable stock recipe
You can buy some great ready-made vegetable stocks, but if you have some spare time then have a go making up a batch of homemade stock and freezing it in measured quantities.
Many vegetable stock recipes simply simmer vegetables and herbs with water to make stock, but I like to sauté my veg before adding the water for an intensely flavoured end result.
This recipe is from Jo Pratt's new cookbook, The Flexible Vegetarian, published by Frances Lincoln.
Ingredients
- 2 tbsp olive oil
- 2 onions, unpeeled and quartered
- 2 carrots, roughly chopped
- 2 leeks, roughly chopped
- 1 fennel bulb, roughly chopped
- 2 sticks celery, roughly chopped
- 4 cloves garlic, unpeeled
- 4 bay leaves
- 1 small bunch of parsley
- 0.5 tsp black peppercorns
- 2 tsp flaked sea salt
Details
- Cuisine: British
- Recipe Type: Stock
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Heat the oil in a very large saucepan over a medium heat.
- Add the onions, carrots, leeks, fennel, celery and garlic. Sauté for around 5 minutes until lightly browned and starting to soften.
- Add the bay leaves, parsley, peppercorns, salt and 4 litres/7 pints of cold water. Bring to the boil, then lower the heat, cover and simmer very gently for 45 minutes.
- Have a taste and add more salt if required.
- Strain and leave the stock to cool before transferring it to containers to either chill in the fridge for up to 1 week or store in the freezer for 6 months.
Recipe from The Flexible Vegetarian by Jo Pratt, photography by Susan Bell. Published by Frances Lincoln.
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