4 October, 2015

VEGETABLE STOCK

Comments : 3 Posted in : STEWS & CASSEROLES, SUPPENKASPER, USE NOT WASTE on October 4, 2015 by : blonDISHious Tags: casserole, risotto, soup, vegan, Vegetable stock, vegetables, vegetarian

As promised in my previous recipe for HOKKAIDO AND BUTTERNUT SQUASH SOUP here is the recipe for a vegetable stock that can also be put in a freezer and defrosted when needed.

It is great for all kinds of soups, stews and of course risottos 😋

For a vegetable stock you can also use leftovers like carrot peel and such. Any kind of vegetable crops.

The veggies you cooked to make this stock are perfect for veggie balls. So please don’t throw them away. It would be such a waste. I will share a recipe for yummy veggie balls on my blog soon.

And here we go…

INGREDIENTS:
1 tbs olive oil
1 big carrot
1 big onion (unpeeled!)
1 leek
2 tomatoes
1 parsley root
1/4 of a celeriac
1 garlic clove
1 sprig of thyme
1 handful of fresh parsley
salt & pepper

METHOD:
Cut onion in half (leave the peel on. It gives the stock a nice colour)
Heat olive oil in a small pan on a medium heat.
Add onion and roast. The roasted aroma gives the stock a special taste. But make sure you don’t burn it.
Cut all vegetables roughly.
Put 2 litres of cold water in a large pot.
Add chopped vegetables, the thyme, the parsley and the roasted onion and cook for about 1 hour on a medium heat. Stir occasionally.
Pour cooked veggies through a strainer and collect the water in a big bowl or pot. This is your stock!
Season to taste.
You can now use it straight away or let it cool and put it in different sized Tupperware and freeze for later use.

Enjoy!
Have a blonDISHious day,
Sabrina xxx