Homemade Vegetable Stock
Equipment
- 1 Large pot
- 1 Fine sieve or colander
Ingredients
- 800 gr Vegetable scraps and peels Ex. Potatoes peels, zucchini ends, onion skins, broccoli leaves, carrot peels, etc.
- 1 litre Fresh cold water
- 1 tsp salt
- splash Extra virgin olive oil
- Grana Padano or Parmigiano Reggiano rinds Optional
Instructions
- Thoroughly wash the vegetable scraps with cold fresh water. If the scraps are particularly dirty and in need of extra cleaning, you can leave them to rest in the water for 10 minutes with a tsp of bicarbonate of soda.
- Once clean, add the scraps, salt and oil to a large pot with cold water - make sure the water covers most of the vegetables. Add or remove water accordingly. The less water you have the more concentrated your stock will be! Cover with a lid and leave to cook for 1h on medium heat.
- Once the hour is over, pass through a sieve and pour the stock into an airtight container. Your stock is ready to enjoy!Refrigerate and use within a week. If frozen lasts for 3 months.
