Vegetable stock recipe
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 tomatoes, chopped
- 1 cup button mushrooms, sliced
- 1 tsp black peppercorns
- 1 bay leaf
- 6 cups cold water
In a pot, heat the olive oil and gently fry the onions, celery and carrots with a sprinkle of salt for 5 minutes.
Add the mushrooms and tomatoes and fry for a further 2 minutes.
Pour in the cold water and add the peppercorns and bay leaf.
Bring to the boil and simmer for 1 hour. Strain and discard vegetable solids.
- Salting the vegetables as you saute them ensures that they release water and they are less likely to burn.
- The finer you cut your vegetables, the more flavour you are likely to extract from them.
- I like to use cherry tomatoes instead of regular tomatoes if I can. They have a delicate flavour.
- Browning the vegetables before you add the water, brings out the natural sugars and releases the vegetables flavours.
- Mushrooms give your stock body so be generous with them.
- Starting with cold water is a way to ensure that all the flavours are extracted from the vegetables.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.