Super Simple and Suitable for Babies
Is there anything that a bit of stock can’t make better? Soup, stew, or adding a bit of je ne sais quoi to your quinoa or cous cous! Now, I’m a bit of a fan of organic and I try to make sure everything we eat organic*. Ordinarily I use Kallo organic stock cubes for convenience but…the taste just can’t compare to making your own. Chicken is my favourite stock, but as it takes hours and hours to make, today I thought I’d bring you DIY organic vegetable stock. In as little as an hour you could have you’re own gorgeously healthy stock, ideal for risotto, stew, Bolognese, soup…you get the picture!
This recipe is actually an adaptation from Annabel Karmel’s Baby & Toddler Meal Planner, which means it’s ideal for weaning but also means it’s low salt and super healthy for adults too!
*That doesn’t mean I don’t fall off the wagon and drink a bit too much and then binge on Chinese food, that’s not what I’m saying. I guess it’s more of an 80/20 principle (80% organic and local where possible, 20% rubbish).
DIY Organic Vegetable Stock
- 1 onion
- 2 1/2 carrots
- 1 celery stalk
- 1/2 leek
- 175g mixed root vegetables (I’ve got swede and butternut squash here)
- 25g unsalted organic butter
- 1 bouquet garni
- some fresh parsley and a bay leaf
- a pinch of black pepper corns
- 900ml water
We get a large veg bag each week from a local supplier called North East Organic Growers in which we get the usual root veggies (carrots and potatoes), plus some leafy greens (this week included basil, which I was excited about!) and other in season yummy things (such as Wet Garlic, which you can see in action in this Brazilian Steak Sauce). I do my best to use it all up but invariably we are left with bits and bobs so vegetable stock is an ideal way to use up any leftovers…so don’t feel you have to stick to the above ingredients rigidly! Also, I find it hard to find organic herbs, so it’s not 100% organic unfortunately!
1. Melt the butter and cook the onion for a few minutes then add everything else
2. Bring to the boil and simmer for an hour
3. Strain the stock using a sieve so you can squeeze the veg for any more juice (and to add a little more texture to your vegetable stock!). I keep this in the fridge in one of those left-over soup pots for up to a week.
Now go forth and make your food yummier!
How do you make your Vegetable Stock? Any secrets to share?!
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