How To Make Vegetable Stock - Kitchen Essentials | Wild Dish

Laoise Casey takes us through how to make a vegetable stock perfect for every roast.

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2 onions, unpeeled
1 leek (use the green part also)
2 carrots
2 stalks celery
½ bulb fennel
10 button mushrooms
3 tbsp. vegetable oil
1 tsp. tomato paste
1 clove garlic
5 parsley stalks
1 tsp. black peppercorns
1 bay leaf
Few sprigs fresh thyme
2.5 litres cold water

Equipment
Board
Knife
Saucepan
Large narrow saucepan
Wooden spoon
Ladle

Method
Roughly slice all the vegetables to the same size. Heat the oil in a large saucepan and add the vegetables and brown over a medium heat. Add the mushrooms towards the end of the cooking as they will cook quickly. When the vegetables are nicely browned add the tomato paste and cook until it caramelises to a red/brown colour (3 – 4 minutes). Transfer to a narrow saucepan if you have one. Add the rest of the ingredients. Cover with cold water and stir. Bring to the boil and simmer for between 30 minutes – 1 hour. Skim with a a ladle if needed. Strain and reduce to the required consistency/taste. Season.

Top tips
Avoid using starchy vegetables e.g. potatoes as they will make your stock cloudy. Dice all vegetables uniformly so they cook evenly. Don’t overcrowd the pan when browning the vegetables or they will sweat instead. Keep in the fridge for up to one week or freeze on the day you make it. Try freezing it in an ice cube tray so you can defrost one cube as required. Get rid of any burnt vegetables before adding the water – they will make your stock taste burnt. Add a small pinch of salt at the start and adjust the seasoning after reducing.

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Видео How To Make Vegetable Stock - Kitchen Essentials | Wild Dish канала Wild Dish