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Vegetable stock

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Ingredients
  

  • vegetable peelings carrot, onion, celery, potato, etc.
  • 1 small onion leave out if your peelings already include lots of onion
  • water enough to cover
  • 1 tsp sea salt
  • 2 bay leaves
  • ½ tsp freshly ground black pepper
  • 1 tsp thyme
  • sprig parsley including stalks chopped

Instructions
 

  • Prepare the Stock: Once you have enough vegetable peelings, transfer them to a large pan. Fill the pot with water, enough to cover the peelings by a few inches.
  • Add herbs and spices.
  • Simmer the Stock: Place the pan on the hob over medium heat and bring it to a boil. Once it reaches a boil, reduce the heat to low and let the stock simmer for about 45 minutes to 1 hour. This allows the flavours to infuse into the liquid.
  • Strain the Stock: After simmering, remove the pot from the heat and strain the stock. Use a fine-mesh strainer or cheesecloth to separate the liquid from the vegetable solids. Discard the solids, as their flavours have transferred to the stock.
  • Cool and Store: Let the vegetable stock cool completely before storing it in suitable containers. You can use glass jars, plastic containers, or even ice cube trays if you prefer smaller portions. Label and date the containers, then store them in the refrigerator for up to 5 days or freeze them for longer-term storage.
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