Vegetable stock

Vegetable stock

By
From
Tuscany
Makes
2 litres
Photographer
Helen Cathcart

A good vegetable stock makes use of leftovers and takes only 30 minutes to make. Instead of whole fresh vegetables, do use the peelings or vegetables past their best. The most important flavouring in my opinion is the celery leaves. Other enhancements are dried mushrooms or cheese rinds.

Ingredients

Quantity Ingredient
2.2 litres water
1 onion, roughly chopped
or large handful onion peelings
10g parsley stalks
1 carrot, or the same weight in peelings, roughly chopped
leek ends, roughly chopped
1 celery stalk with a small handful of leaves
5g dried porcini mushrooms, (optional)
1 parmesan rind, (optional)
1 bay leaf

Method

  1. Put all the ingredients in a large stock pot, bring to the boil then reduce the heat and simmer for 30 minutes. Strain the stock into a large, clean bowl or jug, and reuse the vegetables for a minestrone if you wish. Simmer the strained stock for longer if you want a more concentrated stock for freezing. Use straight away, store in an airtight container in the fridge for up to 4 days. Alternatively, freeze for up to 3 months.
Tags:
Italy
Italian
Caldesi
Tuscany
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