The good thing about stock is that you can use all the bits of your vegies that aren't too pretty - the celery that went floppy in the bottom of the fridge, or the upper bits of the leek. A good habit to get into is to freeze your vegetable off cuts. I have a zip lock bag in the freezer that I add to all the time. The light green bits of leek that can be a little on the tough side to cook with get thrown in the freezer ready to be made into stock, so does the odd bit of celery too.
Vegetable Stock Concentrate
- 350g celery
- 4 shallots
- 350g leek
- 3 cloves garlic
- small handful parsley
- 1/3 cup salt
- Roughly chop and wash all the vegetables and place in a large saucepan.
- Sprinkle the salt over it all (it will start to draw the water from the veg quite quickly)
- Put pan over a low-medium heat and cook, stirring often to begin with. As more liquid comes out of the veg less stirring is required.
- Turn it down to a simmer and reduce until most of the liquid is gone. It took me about 1hr from turning the pan on to get to this point.
- Cool and puree. Pack into a freezer container and freeze. (It doesn't freeze solid and can be scooped straight from the freezer)
- You can use whatever quantity of veg you have, just make sure you don't over do any particular thing or it will dominate.
Salicylates - Add carrot or onion
Celery tops - I've heard that the celery tops may be higher in salicylates than the stems, I use the tops, but you may chose not to.
Use it to add flavour to risotto, stews or soups, just about anything really.