Here at Billyboil we’re all about efficiency. Making your own stock from saved vegetable scraps is a great way to reduce food waste. And using a Billyboil Thermal Cooker will save you loads of energy in the process.
- Assorted vegetables. Save vegetable straps from other recipes and save them in a re-sealable bag in the freezer. Common vegetables used for stock are onions, carrots, celery, leeks, fennel, tomatoes, mushrooms and parsnips. You can use a combination of saved and fresh vegetables if you like.
- Assorted herbs, such as bay leaves, peppercorns, parsley and cloves.
- Vegetable oil
- Defrost frozen vegetables.
- Dice the vegetables. (Alternatively dice up the veggies before you freeze them)
- Heat oil in the inner pot.
- Cook the vegetables for a few minutes, stirring and “sweating” them, until they just begin to brown.
- Three-quarter fill the pot with cold water. Add herbs and stir.
- Replace the lid and bring to the boil.
- Once boiling, give the ingredients a stir.
- Replace the lid, turn off the heat and place the inner pot into Billyboil’s insulated outer pot.
- Leave the stock to cook for at least one hour. (This saves time and fuel otherwise spent on the stovetop.)
- Remove the inner pot, and strain the stock into a large bowl, through a sieve lined with paper towel. You may have to replace the paper towel a few times as it gets clogged.
- Recommended: compost the used paper towel and vegetable scraps.
- Transfer the newly made stock into jars.
- Refrigerate and use within 7 days. You may also freeze the stock, just leave room in the jars for ice expansion.
How to make your own vegetable stock with Billyboil.