Home-made veg stock

Home-made veg stock

By
From
A Year of Practiculture
Makes
2.5-3 litres
Photographer
Rohan Anderson & Kate Berry

I don’t normally make vegetable stock. I only really make it when a vegetarian friend comes over for dinner. It’s not that I’m a bad person, I just tend to make a stock after I’ve roasted an animal of some description. But veg stock is super-easy, and I make it with a medley of the veg I have growing in the patch.

Ingredients

Quantity Ingredient
1-2 tablespoons olive oil
3 onions, chopped
3 carrots, chopped
2 celery stalks, chopped, leaves reserved
handful parsley
3 bay leaves
1 teaspoon dried mountain pepper berries
pinch salt

Method

  1. Heat a glug of olive oil in a stockpot over medium heat and sweat the onion, carrot and celery for 10 minutes, stirring occasionally.
  2. Add the parsley, celery leaves, bay leaves, mountain pepper berries, salt and 3 litres cold water. Bring to the boil then reduce the heat and simmer, uncovered, for 2 hours.
  3. Strain into airtight freezer containers and label them. I use a waterproof marker on masking tape, which peels off plastic containers easily. Also make a note of the date – the stock will keep in the freezer for 6 months.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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