Such a quick and handy thing to know how to make and very easy to throw together. Use for soups, stews, gravies, risottos or anything else that calls for stock.
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 clove of garlic
- A sprig or two of herbs, such as parsley, rosemary, thyme or bay
Note: It is not absolutely essential that you have all of these ingredients. A leek, for instance, may replace the onion, or the carrot could make way for a parsnip or even a raw beetroot if you don’t mind adding a little purple to what you’re cooking. Neither are the herbs absolutely neccessary, though do add aroma to a stock. So too with the garlic. To be honest, even if you just have one onion, the stock produced will be better than just plain water, though perhaps not quite worth the effort.
- Pop the kettle on, then simply grate all of the vegetables, skins and all, into a saucepan using a cheese grater.
- Pour over about 1.3 litres of boiling water (and make yourself a cup of tea).
- Bring the grated vegetables to the boil and boil hard for about 8 minutes then strain into a clean container.
- Drink your tea. The stock is ready to use straight away, or, once cool, may be stored in the fridge for up to 4 days, or frozen.
This is really a versatile stock with a much cleaner taste than anything a stock cube can produce, and can be used in an emergency for any recipe that calls for a meat or fish stock.