Sunday, September 25, 2011

Taking Stock Sunday

The perfect thing to do with those less-than-lovely veggies in your fridge drawer...........your house will smell wonderful for hours and you will have amazing veggie stock!

STEP 1:  Roughly cut up as many aromatic veggies as you like (use up the wimpy ones in your fridge and veggie drawer first).  I used carrots, celery, potatoes, leeks, parsnips, onions and shallots and whole cloves of garlic.
STEP 2: Roast in oven at 400 degrees until caramalized. Turn over once or twice during cooking.
 STEP 3: Tie a bundle of rosemary and thyme together and put in pot.

STEP 4: Move veggies to pot - scrape up all the bits on the bottom of the baking sheet. Cover with water and simmer until all the veggies are soft - 1-2 hours on low with lid on.

STEP 5: Strain the liquid through a sieve (the finer the better). Really mash the veggies to get as much of the liquid as possible out.

STEP 6: Decant into container, label, let cool and freeze for amazing vegetable soup! I got 2.5 litres today!

It was good for my soul on this stormy Sunday to use simple vegetables and a simple process to make something wholesome and good. 
Easy is good right!

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