Vegetable stock

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If there is something indispensable in your kitchen cupboard, it is stock cubes. Whether it’s making a delicious soup or brightening up your pasta, they are always useful. So why not make them yourself?

  • 50 grams of unsalted butter
  • 350 grams of cleaned leek rings
  • 225 grams peeled and sliced ​​carrot
  • 200 grams peeled and finely chopped onion
  • 200 grams thin slices of mushrooms
  • 100 grams thin slices of fennel
  • 100 grams thin slices of celery
  • 3 sprigs of thyme
  • 3 bay leaves
  • 30 grams flat-leaf parsley (stems and leaves)

This recipe comes from the book Heston Blumenthal Home and is good for about two liters of vegetable stock.

Melt the butter over medium heat in a pan. Add the vegetables and let them sweat for five minutes. Stir occasionally. Add the thyme, bay leaves and two liters of cold water. Put the lid on the pan and bring it to a boil over high heat. Turn the heat to low and let the mixture boil for 20 minutes.

Remove the pan from the heat and let it cool completely before removing the lid. Place the pan on medium heat for five minutes, add the parsley and let it cool for 20 minutes.

Pour the stock through a sieve covered with two layers of wet cheesecloth and refrigerate or freeze until ready to use.

Is two liters too much or do you not need it yet? Then freeze it in small portions in, for example, a muffin tray or ice cube tray. This way you always have a portion of homemade stock available.

Would you rather make a stock and save it for next time? Then reduce the stock until a third of it remains. 

Source: Culy by
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