Vegetable stock is a versatile flavourful ingredient used in a variety of recipes and cuisines. Vegetable stock is used in pappardelle alla bolognese and other recipes in our blog. There is nothing better than a homemade one, done with fresh ingredients, and without any preservatives.
Yields: 12 portions
Prep Time: 10 mins Cook Time: 50 mins Total: 1 hr
One tip to make homemade vegetable stock quicker is to actually use a pressure cooker instead of a normal pan. Just do the first phase of the cooking with the lid open, then close the pressure cooker after adding the water. Instead of 30-45 minutes, the pressure cooker will cut half of the time.
Another important tip is about preserving the stock. Most households will not be able to use all the stock produced in this recipe before it goes bad. Once cooled, the stock can be frozen as ice cubes, and stored in a freezer. A couple of frozen stock cubes will be enough to flare up the flavors in any recipe!
The recipe we present here is a basic no-fail homemade vegetable stock. It is guaranteed to give great flavor and enhance your recipes. Still, there is an opportunity to try adding more types of vegetables or replace ingredients.
Since the solids are removed in the straining stage, one can also use other ingredients. For example, if you have clean skin leftovers from organic vegetables, they can also be used to give a superior flavor.
One other frequently used technique is to use white wine instead of the water. The alcohol evaporates in the long-simmering phase, leaving a very intense flavor.
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Homemade Vegetable Stock
- 4 carrots
- 2 garlic cloves
- 4 onions
- 1 cup parsley
- 1 pinch dry basil
- 4 stick celery
- 200 g tomatoes
- 1 pinch oregano or italian seasoning
- Chop all vegetables in thumb sized pieces. Cutting them this size will make them release all their flavour quicker.
- Cook all vegetables in the extra virgin olive oil. Stir frequently to avoid vegetables getting stuck to the pan and also to get a uniform cooking. Within 10 minutes the vegetables should be ready
- Season the pan with salt, and add the hot water. Simmer on low heat for 30 minutes to 45 minutes. The longer at lower heat, the more the vegetables will release their flavours.
- Once simmered, let the pan to cool down, and then strain the vegetables. The remaining water is our stock.
- A good storage tip is to freeze the stock as ice cubes. When needed just take a couple of cubes from the freezer.