Microwave vegetable stock

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Microwave vegetable stock

Something I had meant to try after making the Microwave chicken stock, but it took that decision of standing in the supermarket by the stock cubes to realise wishing never made anything happen. Worked this out with Gemini and it worked beautifully. Really great with the Stilton and celery soup.

Ingredients for 1 batch

• Approx 50-70g veg scraps.
  Carrot peelings, the green tops of spring onions, celery leaves, the ends of a leek, parsnip skin, sweet pepper scraps, cobs from maize, a small amount of onion peel (can taste bitter), onion ends, white end of a pak choi, scraps from a butternut squash soup.
• 250ml cold water.
• A sliced mushroom or a bit of dried mushroom really helps give it "body" since you aren't using bones.
• 1 garlic clove, finely chopped.
• Four pepper corns.

Directions

1. Slice everything as small as possible, into the measured water in the jug. Shake it a little to ensure the vegetables are covered by the water when they are all in there.
2. Cover the jug loosely, a vented silicone lid is perfect for this.
3. Cook on 1000W power for 7 minutes - stir halfway through, especially if the water does not cover the vegetables.
4. Put everything listed in the ingredients into a big microwave jug.
5. Cook on 600W power for 6 minutes - stir halfway through.
6. Stand for at least 5 minutes then strain, mash the veg remains slightly to get all the liquid.
   (If you want to leave it to cool completely, that would work well).

If not using this immediately, it refrigerates well for up to five to seven days at 0°C. Ensure it is completely cold before placing it in the fridge in a sealed container.

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