We keep a supply of bone and vegetable stock in our freezer to use as a base for soups, sauces, risottos and pot pies. You can use fresh veggies to make stock, but you can also save up peelings, stems and leftover end bits of your veggies and cook them down for stock. I find that the older, wilty veggies pack more flavour.
If you have a slow cooker, you can put all the ingredients in there and let it run on high overnight. It’s a good idea to either roast or cook the veggies before putting them in the slow cooker, to get richer flavour and colour in your stock. In the morning you’ll have yummy vegetable stock waiting for you.Ingredients
- 2 onions, including the skins
- 3-4 large carrots, including the skins & tops
- 3-4 ribs celery, including the leaves
- 1 leek, including the dark green parts
- ½ pound mushrooms (Shiitake, Cinnamon cap, Abalone and Brown oyster)
- 1 small bunch fresh sage
- 1 small bunch fresh parsley
- 1 teaspoon whole peppercorns
- 1 bay leaf
- Place a large stock or soup pot on medium heat.
- Roughly chop all the vegetables; add to the pot and stir to soften slightly, about 5 minutes
- Add the herbs (whole bunches), bay leaf and peppercorns, stir to combine.
- Cover with water and bring to a boil.
- Reduce to simmer, 2-4 hours (or longer)
- Remove from heat, cool & strain into a large bowl.
- Use the stock or portion it and freeze for later.