Nick Burch from Oxford said:
It just seems to wasteful to drive to a supermarket, buy food, bring it home, only to throw it away in the end... More
Basic Vegetable Stock
This inexpensive but quick and tasty stock is made from uncooked vegetables. It is so easy to make and will ensure you always have delicious base for soups, risottos and sauces to hand.
Ingredients
- Outer leaves of cabbage
- Lettuce and other greens
- Cauliflower stalks
- Peelings from carrots, leeks, onions, garlic (in moderation)
- Parsnips
- Herbs such as parsley, thyme and bay leaf
- 1 teaspoon black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
Instructions
- Chop the trimmings roughly, put them in a pan and cover with water.
- Add the herbs and black pepper.
- Cover with a lid and simmer the stock over a low heat for about 20 minutes.
Comments on this recipe
I have always felt guilty about tossing veggie trimmings... now I will put them to good use in a stock that I can freeze and use when I make a hearty soup.
So simple, it's brilliant!
great idea
Comments on this recipe