Veg Stock

Dish: Vegetable Stock (for Vegetarian Tagine)
Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (12 people):

• 1 tablespoon olive oil
• 1 large onion
• 2 sticks celery, including some leaves
• 2 large carrots
• 1 bunch spring onions, chopped
• 8 cloves garlic, finely chopped
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 litres water

Method:

• Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
• Heat oil in a stock pot. 
• Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. 
• Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to the boil. 
• Lower heat and simmer, uncovered, for 30 minutes. 
• Strain. Discard vegetables.

Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?