This versatile and flavourful liquid is a kitchen staple that can elevate any dish, from soups and stews to risottos and sauces. So simple to make, with just a few fresh vegetables, some herbs, and water, you can create a rich, savoury base. Not only is it a great way to use up leftover vegetables, but having a batch of homemade vegetable stock on hand means you can easily add depth and complexity to your meals.
Ingredients 11
2 onion, medium, halved
4 carrots, medium, chopped
2 stalks celery, chopped
1 handful parsley, fresh
1 bunch thyme, small, fresh
3 bay leaves
1⁄2 tbsp salt
1 tsp black peppercorns
1 tsp cloves
1 piece kombu
2.5 l water
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Method 4
Roughly chop the and then place in a large pot. Peel and halve the . Press the into the outside of the onion halves. This will help intensify and infuse the flavours. Add to the pot. Then add the , , and .
Cover with the bring to a boil. Reduce the heat to low and simmer gently for 30 minutes.
Strain and discard the vegetables.
Season to taste, adding more and as needed. Use as needed for your favourite risotto or soup recipes.
The Coastal Italian's tips
The kombu in this stock adds an extra layer of richness and sapidity. If you can not find it I would recommend to add a little extra salt to the stock.
The onion and clove studding is something that I've learned from my mom. By studding the cloves into the onion, you avoid losing them in the stock and ending up in your dish. Something that you definitely what to avoid as they have such a strong flavour if eaten.
