Vegetable stock is an extremely versatile product and it is handy to have some kept in the freezer, readily available to enhance any meal. Foods which may usually be cooked in water such as rice, couscous or dried beans are tastier cooked in stock. It is a great base to any soup, stew or curry, and of course is essential for any vegetarian risotto.
1 tbsp of olive oil
1 onion, finely sliced
1 leek, white part only, finely sliced
1 celery stick, finely sliced
200g of button mushrooms, finely sliced
1 carrot, finely sliced
1 bulb of garlic, halved horizontally
150ml of white wine, (optional)
2 bay leaves, fresh or dried
4 sprigs of thyme
1 sprig rosemary
1/2 tsp black peppercorns, lightly crushed
Heat the oil in a large stock pot
Add the vegetables and sweat down until just starting to colour if you want a coloured stock, sweat them gentler for a whiter stock.
If using wine, add now and reduce by half
Now top up with water until the vegetables are just covered by a few centimetres. Bring to almost or very gently simmering then, using a ladle, skim away any scum which rises to the top
Turn down to a simmer then add the bay leaves, thyme and peppercorns. Leave to gently simmer for 1 hour
Strain through muslin or a clean tea towel so you are left with a nice clear stock
You can now return the stock to the pan and reduce down for a more intense flavour (good for adding to sauces), or chill it. The stock will keep for 3–5 days in the fridge or will freeze for up to 6 months