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Vegetable Stock Recipe

Ingredients

How to make it

  • in your biggest pan, heat 1tbsp of cooking oil. peel and roughly chop the carrots, onion, celery and garlic, add to the pan and sweat on a low to medium heat. break up the broccoli and cabbage, (you can use the stalks too, they have the same flavour as the rest of it), and add them to the pan. get some salt and pepper in the pan and give it all a good stir. Crush the caraway and fennel seeds in a pestle and mortar and add that to the pan along with the herbs, stir again, put on a low heat and put the lid on the pan. Boil your kettle then go sit down for 10 to 15mins.
  • Re-boil your kettle, take the lid off, give it a good stir and turn the heat up. When the water is boiling pour it straight in the pan. Boil the kettle again and pour as much of that as you can in too, bring to a rolling boil for a couple of minutes, then put the lid back on and reduce the heat as low as possible. If you keep the lid on tight you can get away with simmering this all day long if you wanted. I would recommend doing it for at least an hour, preferably 2 or 3.
  • When you're ready find a large bowl and pour from your pan into the bowl through a sieve, press all the liquid you can out of the veg. Once squeezed dry, throw the veg away as hopefully all their flavours will be now in the stock.

Reviews & Comments 2

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  • hypnos 13 years ago
    er, my kettle is 1.7 litres, so double that went in. i probably reduced it by half so once the veg is gone, maybe 1.5 litres at the end
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The Cook

hypnos Lincoln, UK

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