15 min Stock & Roll

Cooking time
Serves2-4 people
Vegans

This simple stock is a brilliant way to shift vegetable odds and ends from your fridge. Use it for risottos, soups, stews and more.

14 ratings

Ingredients

  • 1-2 white onions, leeks or spring onions
  • 1-2 carrots or a few handfuls of carrot trimmings
  • 1-2 celery stalks (or use the base of a celery, cleaned and roughly chopped)
  • Other good veg to add: parsnips, celeriac, fennel, bean or asparagus trimmings
  • 1 garlic clove
  • A splash of olive oil
  • A pinch of sea salt
  • 1 ltr of water
  • 1 bay leaf or a sprig of thyme
  • 3-4 black peppercorns

Freezes beautifully in ice cube trays, or use plastic 500g yogurt pots. To defrost, simply run frozen pot under warm water until the stock loosens from the sides. Pop into a sauce pan, melt and use as needed.

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Method

1. The ingredient list here is just a guide. The essentials are the onions (or similar), carrots or celery and then one other veg.
2. Clean and roughly chop your veg. Pop into a food processor. Whizz with the garlic till finely chopped like mince. Or, just grate the veg or chop really finely.
3. Add a good splash of oil to a hot sauce pan or pot. Add the minced up veg and a pinch of salt. Sizzle for 5 mins. Stir frequently. You want to extract the liquid from the veg to concentrate their flavours.
4. Pour in the water. Add the bay or thyme and peppercorns. Boil for 15 mins. It’s like making vegetable tea.
5. Turn off heat. You can strain it and use straight away but it’s best if you let it cool for a further 5-10 mins.
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