Vegetable stock is versatile, inexpensive, quick and easy to make. Using a foundation of onions, leeks, carrots and celery, other vegetables and trimmings can be used in all manner of soups, sauces and as the cooking liquid for pasta and grains and can be used as a healthy alternative to meat- or poultry-based stocks. It is an excellent way to use vegetable trimmings. I like to save all the carrot peelings, onion skins, leek greens and parsley stems by popping them all into a large freezer bag as I prepare food during the week. When I’m ready to make stock, I have all the ingredients ready and can simply tip them into a large stockpot and cover the vegetables with cold water. Thirty to 40 minutes later, I’ll have a lovely, clear, bright vegetable stock.
About Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons. Visit her epicurean website, www.PascalesKitchen.com.