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Corn Cob Stock
Extract every ounce of flavour from sweetcorn cobs. Use the spent cobs to make a sweet vegetable stock. Great for adding flavour to soups, stews and risottos.
Ingredients
- 4 sweetcorn cobs
- 1 bouquet garni
- 1 onion
- 1 carrot
- 1 celery stick
- 1 tsp black peppercorns
Prep: 10 mins | Cook: 1 hr
Makes: 1-1½ ltrs stock
Method
1. Make sure any kernels have been rmeoved from the sweetcorn cobs. Pop the cobs into a snug pan. Drop in the bouquet garni. Halve the onion and add it to the pan. Roughly chop the carrot and celery and add to the pan. Add the peppercorns.
2. Pour in 2 ltrs water. Pop a lid on the pan, then set it over a medium-high heat and bring to the boil. Turn the heat down to low and very gently simmer for 1 hr. Turn off the heat and leave the stock to steep for 2-3 hrs.
3. Strain the stock into a large bowl and discard the corn cobs, veg and herbs. You should have 1-1½ ltrs stock. It will keep for 1 week in the fridge or can be frozen for up to 3 months. It's great used in soups, stews and risottos.
4. Save Energy
You can also make this stock in the slow cooker. Add all the ingredients to your slow cooker, set it to low and cook for 8 hrs. Leave to cool for 2-3 hrs, then strain and transfer to a tub or jar.
You can also make this stock in the slow cooker. Add all the ingredients to your slow cooker, set it to low and cook for 8 hrs. Leave to cool for 2-3 hrs, then strain and transfer to a tub or jar.
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