Any good sauce, soup or gravy starts with a bloody good stock! Whether it’s a roasted meat you’re dressing up, wanting to jazz up a nut roast or simply making a wonderfully heart warming soup you’ll love this stock recipe. Disclaimer: It’s vegetarian, it’s Paleo, it’s simple, it’s so yummy you’ll exclaim a “phwoar!” – that’s a guarantee!
My lovely local green grocer inspired this by suggesting celeriac, with the celeriac leaves. If you can pick one up I’d recommend it over the classic choice of a celery stick or two. You’ll still produce the affect of using celery but add a velvet smoothness from the chunks of celeriac.
Let’s make this happen!
- 1/2 (200g ish) Celeriac, pealed and cut into 6 chunks
- Celeriac leaves
- 1 large carrot, cut into 4 chunks
- 1 large or 2 medium white onions, inc their skin, cut into 4
- Fresh thyme - 20-25g ish, yes that's a lot!
- 1 tsp whole pepper corns
- 1 tsp himalayan salt
- 1 tsp garlic powder
- 2 tsp coconut oil
- 2.5 ltr cold water
- Take a big pot, turn of the stove and melt the coconut oil.
- Add the carrot and onion to brown, approx 2 mins on a high heat
- Add the celeriac and it's leaves to brown for a further 2 minutes
- Add water
- Add thyme, garlic, salt and pepper corns
- Bring to the boil
- Lower the heat, place the lid on the pot and simmer gently for 3 hours
- Check every now and again, give a little stir and a sniff! Careful not to have the heat on high, this will cause the pan to dry up.
- Push the ingredients through a fine sieve, so you get all the lovely juices, into a jug or container.
- Optionally, after sieving you could return to the hob and leave to simmer for another 2 hours on low, making the stock even more concentrated.
- Add some beef bones for a rich depth that’s ideal to pair with red meet (If you’re keen on meat)
- Add a chicken carcass, this is a great option for prepping for soups
- Add chillies
- Add red currants for a fruity twist, great with nut roasts
- Add cumin, if this stock is likely to be the base of any indian dishes
- Add citrus, 1/2 and orange or lemon can sharpen this stock up nicely for a refreshing zing
- Add ginger
- Add 1/2 tsp of maple syrup, I know that may sound odd but it’s lovely!