Homemade vegetable stock is the only way to be sure you know that you are eating 100% vegetables! Store bought vegetable stock is usually full of preservatives with added sugar and salt and some certain well known brands also use unsustainable palm oil in their cubes!
What you need?
2 celery sticks
4 litres of water
Extra bundles of thyme and parsley (optional)
Onion, celery and carrot will form the base of your stock.
Vegetable off cuts and scraps can include:
Onion ends, mushroom stalks, potato peelings, carrot peelings, spring onion tips, leek leaves, kale stalks, courgette ends, broccoli stalks, garlic, herb stalks – parsley and thyme are the best to use.
Generally try to avoid any vegetables which are potent and have an over powering smell or taste like:
Asparagus, cabbage, cauliflower or onion skin – these will make your stock taste very bitter!
Collect your vegetable off cuts and scraps in a zip bag and store in the freezer, adding to it each day. I use a lot of vegetables in my cooking and usually have a full bag after just one to two weeks!
Heat 1 tablespoon of good quality 100% vegetable or rapeseed oil in a large pan. TIP: Do not use too much to avoid an oily texture to your stock.
Finely chop the onion, celery and carrot and saute over a low to medium heat for about 10 – 15 minutes until soft.
TIP: Be careful the vegetables do not stick to the pan and burn as this will affect the taste of your stock.
Once the vegetables have softened and the smells are infusing you can add your frozen vegetable off cuts and scraps. You can also add your bundles of thyme and parsley now too if using.
Pour over about 4 litres of water (2 kettles full)
Place on the lid and let it simmer for 1 hour, stiring occasionally.
Move the pan off the heat and once it has cooled down you can sieve the stock, separating the vegetables from the liquid.
Pour into freezer bags or clip boxes in 1 litre portions and place in the freezer.
Ready to quickly defrost and use in your cooking!