The days are getting cooler and its time to stock up on some stock for soups, risottos and stews. This stock from River Cottage Veg everyday is a good, quick, all round stock. The vegetables are grated so it only needs to simmer for 10 minutes. For those who like to think ahead double the quantities and stash some in your freezer for later.
This basic stock can be further enriched with mushrooms. You can also freeze potato and carrot peelings and use them up when you want to make stock. (Even though I think this is a great tip, I never seem to do this, I have limited freezer space and I always forget) Another handy tip if you want your stock to be clear and not cloudy gently simmer it rather than boiling the bejesus out of it.
For an Asian style stock this one from Kylie Kwong is also good.
Quick vegetable stock
Adapted from River Cottage Veg everyday! Hugh Fearnley-Whittingstall
- 2 large or 3 medium onion
- 3 large or 4 medium carrots
- 3-4 celery stalks
- 1 garlic clove
- 1 tablespoon light olive oil
- 1 or 2 bay leaves, roughly torn
- a sprig of thyme and or some parsley stalks
- a few black peppercorns
- 1/2 small glass of dry white wine (optional)
- Coarsely grate onion, carrots, celery and garlic clove. Heat oil in a large saucepan and saute grated vegetables, herbs and peppercorns for about 5 minutes until the onion is mellowed.
- Add wine if you’re using it and 1.75 litres of boiling water. Bring back to the boil and simmer for ten minutes. Strain. Stock can be used straight away or cooled and refrigerated or frozen.
Add about 200 grams of sliced mushrooms when sauteing the other vegetables. If using dried mushrooms soak first and strain soaking water through muslin before adding to stock.