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How To Make Vegetable Stock - Kitchen Essentials | Wild Dish

Laoise Casey takes us through how to make a vegetable stock perfect for every roast.SUBSCRIBE: http://bit.ly/SubWildDish2 onions, unpeeled1 leek (use the green part also)2 carrots2 stalks celery½ bulb fennel10 button mushrooms3 tbsp. vegetable oil1 tsp. tomato paste1 clove garlic5 parsley stalks1 tsp. black peppercorns1 bay leafFew sprigs fresh thyme2.5 litres cold waterEquipmentBoardKnifeSaucepanLarge narrow saucepanWooden spoonLadleMethodRoughly slice all the vegetables to the same size. Heat the oil in a large saucepan and add the vegetables and brown over a medium heat. Add the mushrooms towards the end of the cooking as they will cook quickly. When the vegetables are nicely browned add the tomato paste and cook until it caramelises to a red/brown colour (3 – 4 minutes). Transfer to a narrow saucepan if you have one. Add the rest of the ingredients. Cover with cold water and stir. Bring to the boil and simmer for between 30 minutes – 1 hour. Skim with a a ladle if needed. Strain and reduce to the required consistency/taste. Season.Top tipsAvoid using starchy vegetables e.g. potatoes as they will make your stock cloudy. Dice all vegetables uniformly so they cook evenly. Don’t overcrowd the pan when browning the vegetables or they will sweat instead. Keep in the fridge for up to one week or freeze on the day you make it. Try freezing it in an ice cube tray so you can defrost one cube as required. Get rid of any burnt vegetables before adding the water – they will make your stock taste burnt. Add a small pinch of salt at the start and adjust the seasoning after reducing.Follow us:Facebook: http://bit.ly/WDFbookTwitter: http://bit.ly/WDtwitterInstagram: http://bit.ly/WDinstagramEndemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.