Vegan | Gluten-Free | OMS-Friendly
- 1 onion
- 2 carrots
- 3 celery stalks
- 4 to 5 sprigs fresh thyme
- 1 bay leaf
- 1 small bunch parsley
- 1 teaspoon whole peppercorns
- Roughly chop the vegetables. Rinse. You don’t need to peel them.
- Add to a large pot of cold water, with a few inches of water over the vegetables. More water means stronger stock – figure out how much you need based on your recipe or wants, and add more vegetables as required.
- Bring to a simmer over a medium heat, stirring occasionally, then reduce to a low-medium heat so it is just bubbling around the edges.
- Simmer for an hour (ish). It takes that long for the water to be infused with the vegetable flavour. More or less time certainly doesn’t matter.
Tips on making stock
Stock is really simple, since all you are doing is simmering the flavours out of vegetables to make a base liquid for other meals. The flavour is neutral and savoury, so adding in strong ingredients isn’t necessary unless you know what stronger flavour you want for a specific dish. The beauty of stock is you can add just about any vegetable you have, with the only real essentials being carrot, celery and onion.
For extra flavour, roast or sweat (cook until they start to release water) the vegetables before adding to the cold water.
During your normal cooking at other times, add the ends of vegetables to a bag in the freezer so you can use them to make future stock. Any vegetable generally works to make stock.