- 1-2 Carrots chopped
- 2 medium onions chopped
- 2 sticks of celery chopped
- 1 Clove of Garlic
- I bay leaf
- Small bit of thyme/parsley if handy
- 2 liters of water
- 1 stick of Kombu seaweed (optional, it does add great flavor)
- You could add bits of most vegetables to this if they are to hand
Vegetable stock
Ingredients
Method
Heat a pot, add a drop of oil and toss the vegetables around in it for a few minutes. This will give a little more depth of flavor to a vegetable stock.
Bring to the boil and simmer gently for 1/1 ½ hours (or in after it comes to the boil cover and place in an oven at gas mark 2 for 2 hours).
Strain through a fine sieve.
Its great to have some of this in the freezer for convience. You can reduce this down to save space by simmering gently until it is half its volume. This will give you a more intense stock that you can dilute if necessary later.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
