Healthy Vegetable Stock
No need for bay leaves. Use kumarahou instead! This simple, hearty stock works for all your delicious winter recipes. It adds wonderful flavour to any dish, with the added bonus of creating less waste, as it uses leftover 'scraps' of vegetables that might have otherwise not been eaten.
Ingredients
Save all disused vegetables such as:
- cabbage leaves
- celery heads
- onions
- garlic
- potatoes
- kumara
- carrot skins
Plus:
- 2 tablespoons foodies Extra Virgin Olive Oil
- 4- 6 kumerahou (or bay leaves if you don't have kumerahou)
- 1 tablespoon foodies Flaky Sea Salt
- Peppercorns
Method
Add foodies EVOO to a large pot.
When the oil is hot, add the vegetables and sweat them down for 5 minutes.
Once vegetables are soft, pour enough water to cover the vegetables.
Add kumerahou (or bay leaves), foodies Flaky Sea Salt, a pinch of peppercorns, and any other spice you like for flavour.
Simmer for 30 minutes.
Take off the heat and when cool place in recyclable plastic containers and freeze.
- Pip Mehrtens