Cupitt’s Estate Chef’s Rich Vegetable Stock Recipe
Don't be afraid to use all parts of the veggies with this amazing hearty recipe.
It's the perfect stock to add to your favourite Autumn dishes - we hope it warms you up during this change of season!
If you can't find any of these vegetables feel free to get creative & use whatever you've got in the fridge.
INGREDIENTS
425g Eggplant
450g Cauliflower
50g Celery
150g Carrots
100g Beetroot
60g Shitake Mushrooms
100g Broccoli
125g Onions
60g Garlic
10g Tomato Paste
9g Kombu
100g Olive Oil
4g Salt
2.5L Water
METHOD
Pre-heat oven to 150 Degrees Celsius
Shave all vegetables on a mandolin (or slice as thin as possible)
Combine all ingredients, except water into a large oven proof dish
Roast vegetables for 45 minutes, checking & stirring every 15 minutes
Add water into dish & cover with a lid. Return to oven for 40 minutes
Strain stock into a saucepan & boil to reduce by half
Drain & enjoy as a beautiful hearty fresh stock for all of your favourite dishes!
