Vegetable Stock

Stock is basically a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces. Stock is made by simmering various ingredients in water. A great quality stock can turn a normal risotto from normal to spectacular. It takes very little time to make and if you grow your own vegetables its a great use of the not so perfect pickings form the patch.

This stock recipe is a traditional southern Italian brodo (broth) that is a spectacular base for a vege risotto.

Ingredients

  • 1 Celery stalk
  • A small peeled white onion
  • A small clump of fresh parsley
  • A large peeled carrot
  • About 10 peppercorns whole
  • Any leftover vegetable pieces, the bottom parts of asparagus are ideal
  • A peeled garlic clove crushed roughly with your knife
  • Two teaspoons of sea salt
  • One bay leaf. [if you dont have a fresh bay leaf use about 3 dried ones]
  • 6 cups of water, this is about 1.5 liters

Place all of the ingredients into a large pot and pour in the water. Bring the pot to the boil then put the lid on and reduce the heat to a gentle simmer. Enjoy a decent quality Scotch Whiskey and soda while the pot simmers for around 30 minutes.

Strain the pot through a colander ensuring that you remove all of the vegetable pieces. You should be left with about 5 cups of stock all up. Use the stock as required.

Tip:

Make it in bulk and freeze it in ice cube trays or bottle it, refrigerate and use with in about two weeks.

You can leave a response, or trackback from your own site.

Leave a Reply

Powered by WordPress | Visit Bestincellphones.com for Cell Phone Offers. | Thanks to Internet Banking, Checking and Fat Burning Furnace Review
%d bloggers like this: