Making Basic Vegetable Stock:
Why pay those exorbitant
prices for stock at the supermarket when you have all the resources on
hand to create your own.
I save all my peelings
, leaves and end cuttings when preparing my vegetables.
Carrot peelings and
ends ~ pumpkin skins ~ onion outers ~ cabbage outer leaves and
cores ~ brussel sprout outer leaves
capsicum offcuts ~ silverbeet
offcuts ~ spring onion offcuts ~ kumara peelings ~ clean potato
peelings ~ old brown caulis
yellowing broccoli ~ whatever
Simply place 3 ~ 4 cups
of water in a large saucepan and after slicing the off cuts etc roughly
, throw them into the pot.
A pinch of salt and some black
pepper. a bay leaf or two and a few peppercorns.
Cover and BOIL for
20
mins adding half a cup of water after 15 mins.
Strain and pour into container and when cooled, refrigerate
.
When required you can use it as a vegetable stock
Add Beef oxo
cube/s for beef stock.
Add Chicken oxo cube/s for
chicken stock
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