Yep. Not the sexiest topic for a blog post, with ya there.
But here’s a thing. In the climate kind eating world that is Charlie Big Potatoes, the importance of making your own vegetable stock cannot be overstated.
So we’re giving it it’s own post and a bit of the limelight. Alright?
We’ve got a chefy trick for ya, for when vegetable stock is the star of the show. Like the recipe that’s coming up tomorrow, for example.
We tend to make a batch, use half and freeze half, it’s well handy to have a stockpile (err, sorry?).
1 hr | makes 1ltr | easy
4 celery sticks
4 bay leaves
3-4 sprigs of thyme
2.25 ltr water
Prep the veg keepin’ it large, you don’t need to peel the carrots but do cut lengthways too so the flavour escapes.
Chuck half of everything in a big pan with all the water and bring to a gentle simmer. Sim-simmer for 30mins, with a lid on.
Strain the veg and herbs from the liquid with a slotted spoon and throw in the second half of everything, and cook for 30mins more, without the lid.
This repeat stage gives you a darker more flavoursome stock but it can be omitted if you don’t have the time or don’t require the extra oomph.
When the full hour’s up, strain the stock into a jug or bowl and discard the veggies (or give recipe testing a go on some veggie pasties. We’ll let you know how that works out for us!).