Veggie Stock

I like rules, as long as i make them, and i have made A LOT of them. For my self, mind you, i'm not a closet dictator. One of my rules is to always have some home made veggie stock in the freezer. I haven't touched the store bought stuff in years, i don't care if it has 'all natural' on the label. It's full of salt, for starters. And making your own is so easy, you just need to be hanging around home while it simmers away on the stove. Each batch makes about 2 litres, which i freeze in 500ml batches. You can reduce it longer, for a more concentrated flavour, and then when you wish to use it dilute it with some water. Use for risottos, soups, stews, anything. It is important to start with cold water and bring it to the boil, this extracts the best flavour. If you're a bit time poor, chop the veggie's smaller, use a little less water and simmer for a shorter period. Use whatever veggies are in season and cheap. Save your parmesan rinds and chuck them in, it adds great flavour. I first started making stock according to Jamie's recipe in The Naked Chef, it changes pretty much every time i make it. 

Vegetable Stock:

Ingredients: 

2 tblsp olive oil 

3 carrots

3 onions

2 leeks

half an organic celery* or the stems from a bunch of silverbeet

4 cloves garlic

4 litres COLD water 

1-2 hot chillies

handful fresh herbs, rosemary, thyme, parsley

10 peppercorns

2 tsp salt

chunk of parmesan rind, if you have it 

Method: 

Roughly chop the carrots, onions, leeks and celery/silverbeet stems. Lightly crush the garlic with the back of a knife and peel. Heat the oil over a medium heat in a large saucepan (enough to comfortable hold 4 litres). Add the veggies and saute for 5-7 minutes, until they have softened up a bit. Put the lid on the saucepan between stirs. Add 4 litres of COLD water. Turn up the heat and bring to the boil. Add the salt, peppercorns, chilli, herbs and rind. Stir and reduce to a simmer. Simmer uncovered for 2 - 2 1/2 hours, skimming the surface of any scum every once and a while. Allow to cool. Line a strainer with a piece of muslin set over a large bowl. Strain the stock. In batches, if need be, collect the veggies in the muslin and squeeze as much liquid as a you can from the veggies. This is where all the flavour is. Distribute the stock between freezer safe containers or use it immediately. 

* Apparently, if you only buy one organic vegetable, it should be celery. Maybe because they suck up so much water, like when you do the blue dye experiment in high school.