How to make a basic Vegetable stock

The  Staff Canteen

For this video we going to show you a very simple vegetable stock, very versatile something that we use lots in the restaurant and I've got mirepoix veg here, so we've got leeks, onions, celery and bulb fennel all you need to do is cut it up, not too small there’s a general rule when you're making stocks the less time a stop cooks for, the smaller you want the vegetables, so this we're only going to cook for half an hour so of cut them in about centimetre pieces, so we're just going to put all our aromatic vegetables in the pan essentially all the same aromatics that you would use for fish stock, just going to cover that with water and we've got that so it’s just covered with water, just bare in mind as you fill it up that the vegetables will float, you literally want to be able to press it down and have about two centimetres water across the top of the vegetables.

We’re going to add a few aromatics to that again very similar to a fish stock and some parsley stalks some flat-leaf parsley there, get the heat on, on this and star anise and some fennel seeds, just push those under the water and then all we need to do with this is bring that up to the boil if there are any impurities that come to the surface and the won't be very many other veg stock, skin that off and then cook it I at a gentle simmer for around 30 minutes, so there we have our vegetable it's had its thirty minutes similar the stocks finish I with chilli Diane as it is with the vegetables in it and I store it in the fridge with the veg stock, it’s had it’s 30 minutes at a simmer, the stocks finished, I would chill it down as it is with the vegetables in it and actually store it in the fridge with the vegetables and then you just drain it off as you need it, and there we have the finished veg stock.

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The  Staff Canteen

The Staff Canteen

Editor 16th February 2017

How to make a basic Vegetable stock