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Making your own stock will take your soups, risottos, and stews to the next level, because the veggies release so much aromatic flavour when grated! You’ll never see a simple stock the same way.

You will need

Serves 2

  • 2 tablespoons vegetable oil
  • 2 carrots
  • 2 brown onions
  • 2 celery sticks
  • 1 clove garlic
  • 1/4 fennel bulb
  • 5 black peppercorns
  • 1 bay leaf
  • 6 parsley stalks
  • 3 sprigs thyme
  • 2 cloves
  • 1/2 glass white wine
  • 1 3/4 litres water
  • Pinch salt

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20 mins to prep

30 mins to cook

  1. Step 1

    Grate everything with a cheese grater except the herbs, spices and wine.

  2. Step 2

    Add the oil to a large pot on medium–high heat. Dump in the vegetables, a good pinch of salt, and the herbs and spices. Sauté until they become soft, roughly 7 minutes.

  3. Step 3

    Add the wine and cook off, then add 1 3/4 litres of water. Simmer for a minimum of 20 minutes with the lid off. The colour of the water will change as it absorbs the flavours of the vegetables.

  4. Step 4

    Place a strainer over a large bowl, and pour in the contents of the pot, using a spoon against the strainer to squeeze out as much liquid as possible from the veggies.*

  5. Step 5

    Use the stock straight away, or cool it down and keep in the fridge for up to 5 days, OR freeze it to use later. Makes 2 litres.

Hot tip!

*Don’t discard the vegetables! They’ve already been grated and cooked so are ready to fry up in an okonomiyaki-style pancake.

Recipe: Simon Toohey

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