Stockpot (tip from a real chef)

Vegetable wastage steamily making savoury stock

I’ve just followed the advice of my son (Nathan, the chef) and put all the offcuts from the roast veges for lunch into a pot with water to make stock. Cheap (well effectively free), easy (as easy as putting them in the bin or compost, though there will be another step as they end up there later) and he says tasty.

It will also help to make up for the stock I will be making from chicken carcasses less often from now on…


PS: Nathan warns in the comments below to avoid the leaves of the celery. He’s right 🙂  as I found out the hard way. Before I saw the commment I used the leaves, result delicious stock, except too bitter to use 🙁

6 thoughts on “Stockpot (tip from a real chef)”

  1. The usual veges are:
    Onions, Carrots, Celery*, Leek, and Garlic.
    You can put in any aromatic vegetable that will add nice flavour- Fennel, Tomato and Mushrooms even Broccoli are great additions. Although I usually avoid potatoes, the starch does help thicken the stock slightly.
    *Avoid celery leaves as they are very bitter.

    Each time I prepare vegetables I add to a bag in the freezer, until i have enough.

    ROAST the VEGES for more flavour and a darker stock. This is especially true of the garlic. I use a whole head of garlic, roasted, to provide a nice base caramel flavour through the stock.

    Once they’re in a big pot and covered with water, throw in your herbs and spices.
    I usually use: Peppercorns, Bay Leaves, Rosemary, Thyme and Parsley stalks/stems. Also good are Oregano and Sage for an Italian flavour, or Corriander and Star anise for an Asian flavour.

    Simmer it softly for 1 to 1.5 hours, then strain it as well as possible and add season.

    Notes:
    -Vegetable Stock needs salt, unlike most stocks.
    -Remember to skim the foamy scum from the top of the pot every now and then. Its yuck.

    For a recipe that costs you almost nothing at all, you get a tasty base to use for soups, risottos and sauces. You save yourself a few bucks! And no added msg! (Unless, like me, you like to add some to certain recipes.)

  2. DAD!!! I told you this in Glasgow. I used to freeze all my vege offcuts and make stock!! Just because Nate is a chef he gets all the credit!!??

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