This homemade stock really adds depth of flavour to any recipe requiring stock as well as loading a recipe with lots of vitamins and minerals. The stock is also delicious drunk as a broth particularly when recovering from an illness or as part of a detox.
Some of the best stocks are made from the peelings of vegetables and herb stems. When you prepare vegetables, keep the peelings in a box in the fridge and when it is full, use them to make a delicious stock.
2 carrots, coarsely chopped
1 small celeriac, peeled and cubed
2 leeks, coarsely chopped
2 brown onions – skin left on and coarsely chopped
2.5L filtered water
3 fresh sage leaves
3 sprigs of rosemary
2 sprigs of thyme
Salt and Pepper to taste
- Wash all the vegetables.
- Except the salt and pepper, place all the ingredient in a large pan.
- Add the filtered water.
- Bring to the boil and simmer for 2 hours.
- Skim off any residue from the stock and then strain through a fine sieve.
- Season with salt and pepper to taste.
- Leave the stock to cool and then store in an air-tight container in the fridge. It will remain fresh for 2 or 3 days and can be frozen.
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