How to make Vegetable stock

Many recipes have a stock as the basis of dish, think about Paella or Risotto, stews and soups, the list goes on. A poor stock will spoil the dish while a good stock can elevate it to another level. In Vegetarian food this is probably even more important. The good news is it's cheap and really easy to do.

There are no fixed rules and most of the ingredients can be swapped if you don't have them.

A few of points to remember;

• Chopping the Vegetables more finely will allow more flavour to be extracted.
• You can use bits of Veg. that might otherwise be discarded or wasted such as Vegetable peel and trimmings, broccoli stalks, squishy Tomatoes, outer Cabbage leaves, the list goes on. You can use stuff that may be past it best. Throw in whatever will add to the flavour or needs using up!
• If you're making the stock for a specific recipe don't add ingredients that won't match or will overpower what you're making.

Here is my method for making the Vegetarian stock.

Ingredients

• Onion (you can leave the skin on)
• Carrot (unpeeled)
• Celery
• Broccoli
• Mushrooms
• Butternut Squash (with skin on)
• Tomato Puree
• Other Vegetables
• Salt
• Pepper

Herbs (fresh or dried are fine)

• Bay leaves
• Rosemary
• Sage
• Thyme

Instructions

1. First, add a small amount of oil to a large pan (just to stop things sticking) and throw in your chopped onions, carrots and mushrooms and cook slowly for a few minutes. Allowing the ingredients to caramelise slightly is only going to add depth to the flavour. While you're waiting you can prep all the other ingredients.
2. Add all your other vegetables, and the seasoning
3. Cover the Vegetables with water. Using boiled water from the kettle will speed things up and add all your herbs
4. Bring to the boil and simmer for least 30 minutes but up to an hour.
5. Strain the liquid into a jug using a sieve and allow to drain. Discard all the bits.
6. Taste the stock and adjust the seasoning. Return the liquid to the pan and reduce a stronger flavour (Optional)

Results

Here's the finished product. It should have a rich, deep flavour with a mixture of sweetness and savoury flavours. The stock is ideal for freezing but can also be kept in the fridge if you're going to use it within a day or two.