Tuesday, 18 December 2012

Homemade vegetable stock

I've been saved many times by this noble ingredient. It is more or less free to make (you use scraps) and so yummy when put in soups, rice, stir-fries or any other number of dishes. It's also very flexible, so why not experiment and see what produces your favourite broth?
Vegetable stock
Makes 6 cups

6 cups vegetable scraps*
8 cups (2l) water
2 bay leaves

Place all ingredients in a large pot and simmer for 30 minutes. Let cool some and strain solids from the broth. If desired, add salt and pepper to taste. (I leave mine unsalted.) Will keep well in the fridge for about one week, or frozen for a few months.

* Stay away from starchy vegetables like corn and potatoes. Especially good scraps include pepper cores, broccoli stems, onion and garlic skins, carrot peels, and celery leaves.


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