Pair the wine according to the main course.
Vegetable Stock
A few years ago, I never would have bothered making my own stock; I assumed the time and effort was not worth it, and the quality would not be substantially different from store-bought. Now, I’m a convert. It’s super easy to make and the result is a stock with much richer, deeper flavour. It’s also economical and a great way to use up leftover vegetables.
Servings
6 Servings
PREP TIME
5 mins
COOK TIME
1 hour
TOTAL TIME
1 hr 5 min
Difficulty
Easy
Wine pairing
Ingredients
1 large onion
3 carrots
4 celery sticks
1 whole head of garlic
a few sprigs of fresh herbs (e.g. thyme, oregano, parsley)
Ingredients
1 large onion
3 carrots
4 celery sticks
1 whole head of garlic
a few sprigs of fresh herbs (e.g. thyme, oregano, parsley)
- The best part about making homemade stock is the versatility – have some other leftover vegetables like leeks or parsnips? Throw them in! Don’t have carrots? Leave them out. Just be mindful that the vegetables are imparting their flavour. Generally stay away from vegetables that may impart too much flavour, such as capsicums/bell peppers and cruciferous vegetables like broccoli, cabbage etc.
- Same goes for the fresh herb sprigs. I’ve added suggestions of my favourite herbs, but you can use what you have at hand or the herbs you prefer. Just 3-4 sprigs of each will do.
- I don’t add salt or pepper, so I can season the final dish to taste. However, many people like to add a teaspoon or so of peppercorns. If you do add salt and pepper to the stock, just be mindful of that when you’re seasoning the final dish.
Note, servings for this recipe is measured in cups. You may end up with more or less depending on the amount of water you add and how long you simmer the stock for.
Variations
Try parmesan stock for a more robust, savoury spin. Use in place of vegetable or chicken stock.
Directions
1Make the stock
1. Chop the whole head of garlic in half horizontally. Roughly chop the rest of the vegetables (no need to peel them).
2. Add everything to a large pot, along with about 2L / 2 qt of water. Bring it to a light simmer and cover with a lid, leaving the lid slightly ajar to allow steam to escape.
3. Simmer for 1-2 hours.
4. Carefully pour the stock into a bowl through a sieve. Discard the solids, and allow the liquid to cool. Once cool, portion the stock out into tupperware containers and refrigerate or freeze for up to 6 months. Simply thaw before you need to use it!
Wine pairing