Vegetable stock is a fantastic way to reduce the amount of waste in your kitchen, add more nutrients into your meals, save money and to be completely aware of what ingredients are in your food. By cooking the vegetables for a long period of time your ensure your stock is full of minerals and fat soluble vitamins that are easily absorbed in this liquid form.
Throughout the week, keep all my vegetable and fruit scraps in a plastic bag or container in the freezer, just for the purpose of making stock. It may seem like a big effort to make your own stock, but it really is very easy, and can cook while you are doing other things.
2 celery stalks
1-2 tbsp fresh and/or dried herbs (rosemary, thyme, oregano, fennel seeds, parsley)
2 bay leaves
1 tsp pink salt
8 black peppercorns
2-3 litres water
In a large pot or slow cooker add all your vegetables and herbs. Fill with cold water.
If cooking on the stove top, bring to the boil, then simmer for at least 3 hours.
If cooking in a slow cooker, this can be something you prepare in the morning and let it cook while you are out for the day at work. Just put it on low and let it cook for at least 6-8 hours.
Let your stock cool for at least 1 hour, then pour over a sieve to strain the stock completely.
Your stock can now be used to make risotto, soup, casseroles and sauces, and can be kept in the fridge for 3 days, or kept in the freezer for a month or two.