What Every Freezer Needs: Vegetable Stock
Wednesday, March 05, 2014
You may think this is not important but it is. The amount of times a so-called 'quick' recipe has called for stock and I've gotten stuck either with a not so quick recipe or having to use the awful salt-stuffed store bought stuff is a few times too many and I've taken an oath to make more stock in advance. It's really just doing yourself a big favour in advance.
The good thing about this recipe is that it's not really a recipe. It's sort of just a template. It's perfect for those guilty out-of-date vegetable and herb keepers too.
YOU WILL NEED:
ALL LEFTOVER ROOT VEGETABLES:
CARROTS, PARSNIPS (A PLUS), CELERY, AND EVEN POTATOES.
LOTS AND LOTS OF WHITE ONIONS (LEAVE SOME OF THE SKINS ON FOR COLOUR)
LOTS OF PARSLEY
1 CUP OF ANY PASTA OR NOODLE (TO THICKEN IT A LITTLE)
3-4 GARLIC CLOVES
Put all your ingredients in the largest pot you have and cover with water.
Bring to a boil. Lower heat once boiling and leave to simmer for at least 2 hours or for as long as possible.
Use in soups, sauces, all stock-requiring recipes and even plain for sick loved ones.