Vegetable Stock

Vegetables stock is very useful in many recipes. You can use it in a soup, sauce, gulash, gravy, risotto, miso and many more things.

It's a very simple recipe and you can change the vegetables to almost any vegetables that you like. You could use celery, celeriac, mushrooms, stocks of different herbs or some parts of vegetables that you don't feel like having for dinner. It's a good way to use up some vegetables that don't look appetising anymore or are a bit dry.

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Recipe is for 2-3 liters of stock.

Ingredients :

1 medium leek

1 big onion

2-3 carrots

1 big parsnip

1 swede

4 garlic cloves

4 bay leaves

1 tbsp black peppercorns

1 tbsp of dried mushrooms (I used some boletus mushrooms in pieces, but any dired mushrooms will be great)

handful of fresh parsley (optional)

1 tbsp sea salt (optional, you can make it unsalted)

water

rapeseed oil

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Method :

1. Wash and peel all of the vegetables.

2. Take a big pot (about 5 l) and put it over medium heat. Pour some oil into the pot and then cut the onion and leek. Cut each in half or quarters and fry them until they catch some colour. This way we will add a deep smoky flavour into the stock.

3. Add the rest of the vegetables, herbs and seasoning. Add the water, we want the pot to be almost full. Bring it to boil and then simmer for 1-2 hours (you can cover it with a lid, but leave it slightly open).

4. After the stock is ready and reduced some water it's time to strain it. You can strain it through a fine mesh strainer or few layers of a cheese cloth. If you have just regular sieve it's okay to use it as well, it will mostly affect how clear the stock is.

You should store your stock in the fridge (in a glass container) for up to 4 days or freeze when it's fresh for up to 2-3 months for later use.

Enjoy!