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Tips For Vegetarian Stock

  • Use a large stockpot. It’s best to use heavy-bottomed pot with a tight-fitting lid.
  • Use fresh ingredients
  • Chop ingredients into similarly sized small pieces. Small pieces flavour the water faster.
  • Soften vegetables in butter or oil to enhance the flavour of a stock.
  • Cover the ingredients by about 5cm (2 inches) of water.
  • Root vegetables should be peeled or scraped.
  • Bring the water to the boil slowly. Once the stock is boiling, reduce it to a very gentle simmer. Vigorous boiling causes the ingredients to disintegrate.
  • Some cooks prefer to season after cooking because reduction in a stock that is pre-salted intensifies the salty flavour.
  • Using peppercorns makes the stock cloudy. Stirring also makes the stock cloudy.
  • Strain stock at the end of cooking, without forcing the ingredients through a sieve.
  • A stock should last, covered, in a fridge for a few days.

Here’s a list of suitable herbs, aromatics and vegetables suitable for a vegetarian stockpot, and specifically for the recipes requiring stocks. Use a small amount of strong-flavoured herbs.

Tips For Vegetarian Stock

Herbs and aromatics: parsley, rosemary, thyme, basil, marjoram, oregano, dill, curry leaves, lime leaves, fennel fronds, bay leaves.

Vegetables: carrots, green beans, corn, celery, potatoes, cauliflower, broccoli, lettuce, eggplant, asparagus, pumpkin, fennel root, tomatoes, green leafy vegetables, cabbage, pea pods, squash.