Vegetable stock

Vegetable stock

Total: 1 hr 20 Min. | Active: 1 hr 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / litre: 0 kcal

Ingredients

1 litre

Hint:

The original recipe with guaranteed success is for 1 litre. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Stock

oil for sautéing
150g leek, cut into pieces
150g carrots, cut into pieces
150g celeriac, cut into pieces
100g savoy cabbage, cut into wide strips
water
4 shallots with skin, halved, dark roasted

To strain/flavour

2cm ginger, sliced
1bunch parsley
3sprigs thyme
2 bay leaves
½tsp peppercorn, coarsely crushed
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How it's done

Stock

Heat the oil in a large pan. Sauté the vegetables in batches, return to the pan along with the shallots. Fill the pan with enough water to just cover the vegetables, bring to the boil. Reduce the heat, simmer uncovered for approx. 45 mins. Add a little more water to ensure that the vegetables remain just covered.

To strain/flavour

Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the vegetables otherwise the stock will become cloudy. Add the ginger to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.

Good to know
Note: Vegetable stock can be used for risotto, polenta and vegetable dishes.
Shelf life: Once cool, ladle the stock into clean, airtight bottles, store in the fridge for approx. 2 weeks.

How-tos

Peeling ginger

Peeling ginger

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