It’s worth bothering to make stock at home and this uncomplicated, aromatic staple will provide edge to any risotto, soup, casserole, or any other recipe where some vegetable stock is needed.
You can use any combination of vegetables and herbs listed but try to include carrot, onion, and leek, but if you don’t have all of them, don’t worry, simply adjust the quantities of what you do have. Don’t be tempted to use turnips, parsnips, potatoes, cabbage, broccoli, or any other brassicas – they will make the stock cloudy and muddy the flavours. And don’t use strong herbs like rosemary or sage for the same reason. Leaving the skins on the onions (make sure they are clean) will give the stock a lovely colour too.
As a guide try the following which will make about 1 litre
2 onions, cut into quarters – clean off any dirt and leave the skins on
2 large carrots, cleaned and cut into chunks
4 celery stalks, cleaned and cut into chunks
1 leek, cleaned and sliced
4 or 5 cloves of garlic
About 10 black peppercorns
A handful of parsley stalks or a small bunch of thyme
2 bay leaves
2 blades of mace if you have some
Put the ingredients in a large pan and cover them with water.
Bring the whole lot to the boil then reduce the heat, cover the pan, and leave the stock to simmer gently for an hour or two.
Strain the stock through a sieve and allow it to cool. Use the stock as needed. It can be stored in the fridge for about a week without spoiling or it can be frozen for up to three months.
