Monday, June 14, 2010

Organic Vegetable Stock

The amazing thing about stock is that it is soo very versatile, you can freeze it, cook it, drink it, eat it and its so easy to make. Its also a great way to use up those organic vegies that you don't want to go to waste, but haven't had the time to use.

2 large organic brown onions, halved, coarsely chopped

2 organic carrots, peeled, coarsely chopped

4 organic celery sticks, coarsely chopped

3L (12 cups) cold water

6 fresh organic parsley stalks

10 whole organic black peppercorns

3 dried organic bay leaves

  1. Place all the vegetables in a pot, cover with water. Cook for 5 minutes.

  2. Add the, parsley, peppercorns and bay leaves and bring to the boil. Use a fine-slotted spoon or fine metal sieve to remove any scum that rises to the surface. Reduce heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface every 30 minutes. Remove from heat. Set aside for 30 minutes to cool slightly.

  3. Place a fine sieve over a large heatproof bowl. Carefully strain stock through the sieve. Discard contents of sieve. Cool to room temperature.

  4. Cover the stock with plastic wrap or place in an airtight container and store in the fridge. Use stock as required.


  • To freeze: Transfer to a freezer-proof container. Label, date and freeze for up to 3 months. Place in the fridge overnight to thaw.

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