How to make vegetable stock

A creative way to use vegetable peelings and leftover vegetables, homemade vegetable stock is very economical and much better than vegetable cubes.

What you need:

• 50 g (1/4 c or 1/2 stick) unsalted butter
• 5 onions, peeled and chopped
• 2 leeks, halved lengthwise, cleaned, and sliced
• 2 whole garlic cloves
• 4 carrots, chopped
• 4 stalks celery with leaves, chopped
• 6-8 dried mushrooms
• 1 small bunch fresh parsley
• 1 sprig fresh thyme or 2 ml (1/2 tsp) dried thyme, crumbled
• 15 ml (1 tbsp) salt
• 2 ml (1/2 tsp) ground allspice
• Pinch nutmeg or mace
• 4 L (16 c) cold water
• 15 ml (1 tbsp) red wine vinegar (optional)
• 1 fresh red chili, halved and seeded (optional); wear gloves when handling as they burn

What to do:

1. In a large saucepan or Dutch oven over moderate heat, melt the butter. Add the onions, leeks, and garlic, and cook, stirring, until the onions are golden, five to eight minutes. Add the carrots, celery, mushrooms, parsley, thyme, salt, allspice, nutmeg or mace, and cold water.

2. Bring the mixture slowly to a boil, using a slotted spoon to skim off and discard any fat or scum that rises to the surface. Reduce the heat, partly cover the saucepan, and simmer gently for two hours, adding more water as needed to maintain the level at about three quarts. If using, add the red wine vinegar and red chili, and simmer for 30 minutes longer.

3. Line a fine sieve with cheesecloth and set it over a large bowl. Slowly pour the stock through the sieve, gently pressing with a wooden spoon to squeeze all the liquid from the solids; discard the solids and the red chili. If desired, clarify the stock. If a thicker stock is desired, do not discard the solids when straining; puree about 125 millilitres (half a cup) of the cooked vegetables and stir the puree back into the stock. Let the stock cool to room temperature. Pour the stock into serving-size, airtight containers; cover, label, and date. Store the stock in the refrigerator for a week or the freezer for up to six months. Makes about three litres (12 cups).

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