Vegetable Stock
By OcadoLife
Published on 26 March 2023
Turn water into something wonderful with food writer and recipe developer Kat Mead’s go-to Vegetable Stock recipe. This makes 1.5L and is gluten free, making it a brilliant base for countless dishes. It’s a great way to use up odds and ends too, so feel free to throw in any wilted veg to avoid waste. Try it in Kat’s Spelt Risotto with Spring Veg, freezing any excess stock to use another time.Time and servings
2 hrs 25 minsTotal time
15 minsPrep time
2 hrs 10 minsCooking time
Ingredients
- 3 carrots, roughly chopped
- 1 onion, peeled and quartered
- 1 tbsp of olive oil
- 1 garlic bulb, cloves bashed
- 1 leek, roughly chopped
- 3 celery stalks, roughly chopped
- 20 g of thyme
- 20 g of flat-leaf parsley
- 3 bay leaves (fresh or dried)
- 1 tbsp of black peppercorns
- 2 rosemary sprigs
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the veg and garlic with the oil in a large oven tray. Roast for 25 mins.Step 2
Transfer to a stockpot with the remaining ingredients and 1.6L cold water. Bring to a brisk simmer over a high heat. Reduce to low and cook for 1½ hrs. Turn off the heat; leave to stand for 30 mins.Step 3
Strain through a fine sieve into a clean pan; discard the boiled ingredients. Use or chill for up to 2 days or freeze for up to 6 months.