Home-made Vegetable Stock

Home-made Vegetable Stock

Home-made vegetable stock ideal for soups and family meals. !

125g vegetable trimmings, such as carrot peelings, butternut squash peelings, celery tops and leek tops 1 small onion, roughly chopped ½ tbsp peppercorns ½ tbsp coriander seeds 3 star anise Place all the ingredients in a pan along with 1.2 litres of cold water, bring to the boil and simmer for around half an hour.

Strain and then use to make soups, stews and risottos. Alternatively, you can cool it and store in the fridge until needed. Tips Keeps in the fridge for up to 4 days. Whenever you are preparing onions, celery, carrots, leeks, butternut squash or shallots, hold onto the trimmings and store them in a tupperware container in the freezer. Then, when you want to make stock just weigh out what you need and away you go. As Seen On The Channel 4 Website