Vegetable stock recipe
Aug
LUNCH/DINNER
Vegetable stock recipe
- 1 handful fresh spinach
- 2 roughly chopped carrots
- 2 roughly chopped parsnip
- 2 roughly chopped celery stick
- 1 roughly chopped leek (well cleaned)
- 2 roughly chopped tomatoes
- 2 roughly chopped onions
- 2 bay leaf
- 2 parsley stalks
- 4 peppercorns
- 2 garlic cloves
- 2 litters cold water
- 0,5 tbsp extra-virgin olive oil
- pinch of Salt if using
METHOD
1. Put all ingredients together in a large sauce pan, bring to the boil, lower the heat and simmer slowly for about 1hr, skimming impurities/scum rising to the surface a couple of times.
2. If using a pressure cooker, heat the pan under a high flame and once steam starts coming out, lower the heat to the lowest possible setting and simmer for 20 min. Remove from the heat and wait till the pressure has been released to open the pan and remove foam/scum.
3. Put the stock through a very fine sieve squeezing the juices from the veg with tongs or a wooden spoon. You can also use a muslin cloth but takes much longer and since you do not need a completely clear broth, the sieve should be more than enough.
4. You can keep the stock in the fridge for up to 5 days and freeze it for up to three months.
VARIANTS
You can roast all vegetables in the oven for 30mins before making the stock to intensify the flavours If in a rush, you can grate or chop all vegetables really small and reduce the simmering time to 30 minutes.