Ingredients
- Makes 1 litre
- 1 Tbsp oil
- 2 cloves garlic, bruised
- 2 large onions, chopped or if you have saved tough outer layers
- 2-3 sticks celery, chopped
- 1 leek, roughly cut or use the outer leaves and ends
- 3 carrots, chopped or ends and peelings
- Cold water (enough to cover vegetables)
- 2 bay leaves
- A few sprigs of parsley and thyme
- Fennel, tomato and mushroom scraps also work well. Never add starchy ingredients!
VEGETABLE STOCK MADE FROM LEFT OVERS
Method
- Heat the oil in a large pot over medium heat
- Add the garlic, onions, celery, and carrots
- Cook until softened, about 5 minutes, stirring often
- Cover with cold water, add the bay leaves, parsley, and thyme
- Reduce heat to low and simmer, for 45 minutes, removing any scum that may have settled on the surface
- Strain through a sieve, discard vegetables and use your stock in soups, stews, risottos etc
- Will keep in fridge for up to 4 days and great for the freezer
Comments
Get on board with lowering our wastage and improving our nutrition. Keeping the offcuts from your vegetables and making your own stocks is a great way to begin. They freeze beautifully and they have loads of natural flavour.
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