Stock is always a great thing to have on tap, so if you are spending an evening at home in front of the tele, why not whip up some stock too?
Ingredients
- 1 tbs vegetable oil
- 2 large brown onions, halved, coarsely chopped
- 1 (about 300g) swede, peeled, coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 4 celery sticks, coarsely chopped
- 3L (12 cups) cold water
- 6 fresh parsley stalks
- 10 whole black peppercorns
- 3 dried bay leaves
Method
- Heat the oil in a stockpot or large saucepan over medium-high heat. Add the onion, swede, carrot and celery and cook, stirring, for 5 minutes or until brown.
- Add the water, 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.
- Place a fine sieve over a large heatproof bowl. Carefully strain stock through the sieve. Discard contents of sieve. Cool to room temperature.
- Cover the stock with plastic wrap or place in an airtight container and store in the fridge. Use stock as required.
