Homemade vegetable stock

Ingredients

1 tbsp olive oil

2 unpeeled onions, chopped

4 unpeeled carrots, chopped

4 sticks celery, leaves included

2 leeks, sliced

2 unpeeled parsnips, chopped

4 unpeeled cloves garlic

1 bay leaf

Sprig of fresh thyme

3lt water

Few stalks of fresh parsley

12 black peppercorns

Method
Heat oil in a *Calphalon One 22cm/7.6Lt Stockpot over low heat. Add vegetables and gently cook for 5 minutes without browning. Pour over water; add garlic, herbs and peppercorns and slowly bring to the boil, skimming the surface with a slotted spoon to remove any scum. Reduce heat to low and simmer gently for 1 hour skimming the surface regularly.

Strain stock through a fine sieve, gently pressing the solids with the back of a spoon to remove any excess liquid. Discard vegetables; allow to cool, then refrigerate until cold. Remove any excess fat that sets on the surface.

Your stock is now ready to use. If you find your stock needs a more concentrated flavour, bring it gently back to the boil at this stage and simmer uncovered to evaporate some of the liquid, reducing the stock and concentrating the flavour. Refrigerate for up to 2 days, or freeze in batches for up to 6 months.

Makes 2Lt

*Calphalon One 22cm/7.6Lt Stockpot. RRP $359.00