Veg Stock

We made two batches of stock this week. We seem to always run just a little short, so it will be nice to have extra in the freezer. I threw together a simple basic stock without herbs or coriander. I did add a few chili peppers. Those didn’t add any heat to speak of, just something different for flavor. I also added a few dried mushrooms. I couldn’t really tell a difference, so maybe I’ll add more next time.

Dizzle threw together his traditional version with the usual herbs and spices… rosemary, thyme, coriander, peppercorns, along with onion, carrot, garlic, and celery. I think he also added a few mushrooms. We accidentally roasted the veg longer (me, hour and a half) and at a higher temperature (dizzle, 450). It all worked out just fine.

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