Stock
From tinadc 15 years agoIngredients
- onion diced shopping list
- olive oil shopping list
- garlic french and minced shopping list
- Aniseeds shopping list
- caraway seeds shopping list
- cumin seeds shopping list
- coriander seeds shopping list
- dill seeds shopping list
- fennel seeds shopping list
- carrot grated shopping list
- 2 fennel bulbs (depends on the size if very big I use only 1) shopping list
- parsley shopping list
- celery shopping list
- radishes shopping list
- Fresh thyme shopping list
- Fresh rosemary (very little as it might make it bitter) shopping list
- bay leaves shopping list
- fresh herbs (any you have handy) shopping list
How to make it
- Dice onion and fry it in a little quality olive oil
- Add fresh minced garlic as well as aniseeds, caraway seeds, cumin seeds, coriander seeds, dill seeeds and the fennel seeds
- Fry it till, when you hold your nose a few centimetres from the pan, you get a Serious Spicy whiff!
- Put it in a big heavy based pot
- Add grated carrot, fennel, parsley, celery, radishes, fresh thym, rosemary, bay leaves and any other herbs you wish to use.
- Fry this till the veggies start to give off water and is soft to the touch (DO NOT faint because at this stage the smell is overwhelmingly healthy, vivacious and youful!!!!)
- Add water to cover the veggies and bring to a boil
- Taste, and when you can not taste raw carrot, thow the whole pot into a sieve(colander) to drain (This is the first 'pressing' and the strongest and healthiest
- When all the water is drained, throw it back into the pot and cover the veggies with water. Repeat this a few times. At each intervalthe cooking time will be longer than the previous session
- This leftover makes the wonderful compost. Just bury it in a hole in your garden
- Depending on what you are going to use it in, the next phase sets in:
- Making a soup from things with peels e.g. butternut, tomatoes, apples, potato, etc - boil the peels in this water until the stock is reduced by half. Throw the peels away and add the flesh. Boil until soft. Liquidize (see my Tomato Soup Recipe).
- This stock can be quite sweet and a natural way of bringing the acid level of your tomato paste down
- SMELL IT. DRINK IT. BUT BEWARE, YOU WILL BE DANGEROUSLY HEALTHY AFTER A SIP ;-)
People Who Like This Dish 4
- choclytcandy Dallas, Dallas
- bluewaterandsand GAFFNEY, SC
- coubay Maryborough, AU
- fishtrippin Estelline, SD
- craftyazgirl El Mirage, AZ
- tinadc Cape Town, ZA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
I also make my own. I like your recipe. A lot of flavor in there.
bluewaterandsand in GAFFNEY loved it -
Love the spices in this, Will try this soon!
fishtrippin in Estelline loved it
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