Vegetable stock

Vegetable stock

By
From
Leiths How to Cook
Makes
1 litre
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
6 onions
6 carrots
1 head celery
4 leeks
handful parsley stalks
thyme sprigs
2 bay leaves
black peppercorns

Method

  1. Wash and peel the vegetables, as appropriate to each, and cut into large chunks. Place in a tall stockpot with the aromatics and cover with cold water. Place on a medium to high heat and bring slowly to a simmer. Reduce the heat and cook gently for 30 minutes, skimming as necessary. No fat is involved in making vegetable stock, so it is only scum that might rise to the surface.
  2. Strain the stock carefully through a fine sieve and reduce to the required flavour concentration for use. Alternatively, to store the stock, continue to reduce it over a medium heat until a stronger concentration is achieved. The stock can be cooled and refrigerated or frozen then kept in the fridge for up to 3 days or the freezer for up to 6 months.

Variation

  • Brown vegetable stock: Brown the vegetables in 2–3 tablespoons vegetable oil until a deep golden colour all over. Make sure they brown rather than sweat or the stock will be too sweet, but also that they are not scorched, which will impart a bitter taste. After browning, add 2 teaspoons tomato purée to the vegetables and caramelise for 2–3 minutes before adding to the stockpot. A little more skimming will be required than for the main recipe, to remove the oil used to brown the vegetables.
Tags:
Leiths School of food and wine
cookery course
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