Simple Vegetable Stock
This is a recipe for a simple vegetable stock. I’m not going to mention the health benefits of making your own stock other than to say if you make it yourself you will be able to pronounce all the ingredients you use. That said, unless I’m doing a major detox, I’m probably going to reach for a stock cube, or just use plain water and add more salt. Stock does add depth of flavour but, while very easy to make, it does take hours. It can be great for using up veg in the fridge though. Once made it will keep in the fridge in an airtight container for 3 – 5 days or you can freeze it. The veg I have used in this recipe was just whatever was handy in the fridge.
Makes approximately 2.5 litres of stock
- broccoli, chopped roughly
- celery, chopped roughly
- leek, chopped roughly
- turnip, chopped roughly
- carrots, chopped roughly
- 1 large onion, chopped roughly and fried for a few minutes on a gentle heat
- 1/2 teaspoon of sea salt
- whole peppercorns
- small chunk nutmeg
- 1 teaspoon herbes de Provence
- 3 litres water
- Add the ingredients to a large pot, bring to the boil, reduce heat and simmer for 2 hours or so.
- When done strain the stock through a sieve into a large container. It can be used straightaway or it can be stored in the fridge for 3 – 5 days for later use.