Quick veggie stock
This recipe is for a clear veggie stock that can be used as a base for soups, risottos or stews. It’s a very quick and easy way of making stock, with no extra steps that increase difficulty and cooking time.
I like to use whole veggies for my stock and I love using different herbs to add that extra flavor - thyme and dill definitely being my favorite. The herbs can be substituted based on what you have available at that moment. I prefer to not add salt to the stock so I have a clean base to work with when I cook.
Ingredients
1 large carrot
2 celery stalks
2 medium onions
5 large garlic cloves
1 leek
Parsley
Dill
A couple bay leaves
1 tsp black pepper corns
1l water
Method
Prep the vegetables - cut the carrots in large chunks, half the onions and leave the skins on, roughly chop the leek and celery stalks.
In a large cast iron pan add all veggies together with the black pepper corns and herbs. Add 1l of water, bring to a boil and cook for about 40min. This is plenty of cooking time for vegetables but you will essentially be overcooking them to extract all their flavor.
After the 40min take the pan off the heat and strain. At this step I love adding a bunch of extra dill to the stock for some extra flavor - just throw a big bunch of dill in to release it’s flavor in the warm liquid.
You can either store the stock in your fridge in containers for up to a week, or pour in into freeze bags and store in your freezer.