Quick Fresh Vegetable Stock

When it comes to stock, many people envision the traditional laborious process of simmering pots on the stove for hours or resorting to store-bought, sodium-laden cubes. But what if we told you there’s a different, exciting way to create a delicious and salt-free stock with just five minutes of preparation and 30 minutes of cooking? Say goodbye to preservatives and hello to a healthier, tastier alternative! In this blog post, we will unveil the secrets to crafting a tantalizing salt-free stock that will elevate your culinary creations to new heights. Stay with us as we walk you through the step-by-step process of making this delectable stock in no time.

Gather the Ingredients 

Our journey begins with assembling the perfect combination of fresh, wholesome ingredients. In a saucepan, combine half a white onion, carrots, celery, leeks, and a vibrant red bell pepper. Embrace the citrusy note with small slices of orange, and add a handful of parsley, a few sprigs of thyme, two bay leaves, a star anise, and six whole black peppercorns. Don’t worry about precise measurements; this stock celebrates creativity and flexibility.

Infusing the Flavors 

With all the ingredients in the saucepan, it’s time to infuse the flavours and aromas. Fill the pan with three litres of water and set it on high heat, bringing it to a boil. Stir the mixture, allowing any impurities to rise to the surface. Once it reaches a gentle simmer, use a ladle or spoon to skim off any impurities that appear. This step ensures a clear and flavourful stock.

The Magic of Simmering 

Let the stock simmer for about half an hour, allowing the vegetables to release their essence into the liquid. During this time, the green vegetables will lose some of their vibrant colour, indicating the perfect time to turn off the heat. Allow the stock to cool slightly before transferring it into containers. Feel free to use one large container or multiple smaller ones, depending on your preference and fridge space.

Stock Storage 

After carefully distributing the vegetables among the containers, fill them with the flavourful stock. Avoid adding the orange slices, as they may overpower the stock’s taste. Once cool, place the containers in the fridge with the vegetables immersed in the broth. This heavenly stock can last up to five days in the refrigerator, allowing you to savour it to your heart’s content.

Extending the Shelf Life 

To extend the shelf life of your homemade stock and make it last even longer, follow this clever trick. Strain the stock into a saucepan, removing any solids, and measure the remaining liquid. We will now boil the stock until it reduces to one-tenth of its initial quantity. For instance, if you started with 1.2 litres (approximately 1.2 quarts), you’ll boil it until you have around 120 millilitres (half a cup) of concentrated liquid. This process intensifies the flavours and allows you to create your very own stock cubes with ease.

Homemade Stock Cubes 

Take your concentrated stock and carefully pour it into an ice cube tray. These stock cubes will be your secret weapon in the kitchen. With just a quick defrost, you’ll have your flavourful stock at your fingertips, ready to elevate your dishes to new culinary heights.

Quick Fresh Vegetable Stock

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You have unlocked the skills to make a delicious and salt-free stock in no time. Say goodbye to store-bought cubes and embrace the freshness and flavour of your homemade creation. From enhancing your soups and stews to adding depth to your sauces and gravies, this stock will be your kitchen's secret ingredient. Experiment with different herbs and vegetables, and customize the stock to suit your taste preferences. So, the next time you hear the word "stock," remember the quick and healthy alternative that awaits you. Master this simple yet essential culinary skill, and your dishes will never be the same again. Happy cooking!

Ingredients

• 1/2 White onion skin removed - 200g/7oz
• 3 x Celery sticks washed - 150g/5.5oz
• 2 x Medium sized Carrots - 200g/7oz
• 1/4 Large leek - 150g/5.5oz
• 1/3 Red pepper - 125g/4.5oz
• 2 x Slices of orange
• Small handful of parsley (could just be stalks they have lots of flavour)
• 3 x Sprigs of thyme
• 1 x star anise
• 2 x Bay Leaves, fresh or dried
• 6 x Whole black peppercorns

Instructions

1. Gather ingredients: half a white onion with the skin removed, washed and cut into 4 pieces, 2 carrots washed and cut into 3 cm pieces, 3 celery sticks washed and cut into 3 cm pieces, 1 leek washed and cut into 3 cm pieces, 1 red bell pepper washed and cut into large pieces, 2 small slices of orange, a small handful of parsley, a few sprigs of thyme, 2 bay leaves (fresh or dried), 1 star anise, and 6 whole black peppercorns.
2. Place all ingredients in a 4 liter saucepan and add 3 liters of water.
3. Bring to a boil on high heat, then lower the heat to a gentle simmer. After 5 minutes, begin skimming off impurities with a ladle or spoon. Repeat as needed.
4. Simmer for 30 minutes, then turn off the heat and let it cool slightly.
5. Gather containers to store the stock and use tongs or a slotted spoon to distribute the vegetables evenly among the containers. Add the liquid, but not the orange slices.
6. Refrigerate the stock for 24-48 hours.
7. After 24-48 hours, remove the vegetables and the stock will last for around 5 days in the refrigerator.
8. To make the stock last longer, strain it into a saucepan and boil it until you have 1/10 of the original amount. For example, if you started with 1.2 liters, boil it down to 120ml.
9. Allow the stock to cool and store in an airtight container in the fridge or freezer.