Recipes
Vegetable stock
15 minutes, plus refrigeration time
Preparation time
1 hour 30 minutes
Cooking time
2 litres
Serves
Ingredients
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
100 g mushrooms, thickly sliced
4 parsley sprigs
2 thyme sprigs
1 bay leaf
2 litres (4 cups) water
Method
Induction cooktop method
- Combine all ingredients in a large saucepan and bring to a simmer on medium heat, induction setting 5. Reduce heat to low, induction setting 3, and simmer, covered for 1 hour and 20 minutes.
- Strain the stock and discard solids. Cool then refrigerate until completely chilled, about 6 hours.
Steam oven method
- Combine all ingredients in a deep unperforated steam container. Place into the steam oven and Steam at 100⁰C for 1 hour and 30 minutes.
- Strain the stock and discard solids. Cool then refrigerate until completely chilled, about 6 hours.
Hints and tips
- Add some dried shiitake mushrooms, ginger, garlic and coriander roots to your stock for an Asian-influenced stock.
- There is no need to peel the vegetables for this stock.
- Almost any vegetable can be used to make this stock, try using fennel or leek for a deeper flavour.
- Refrigerate stock for up to 5 days, or freeze for up to 6 months.
Applicance Functions
Miele
Miele, a brand renowned for its high-end appliances, has taken on a new role: author of its own recipes. With a focus on innovative cooking technology and precision engineering, the company crafts culinary instructions that are as meticulous and reliable as its products. Each recipe is designed to showcase the full potential of Miele's ovens, cooktops, and other kitchen tools, ensuring that home cooks can achieve perfect results every time. Think of Miele's recipes not just as guides for a meal, but as a masterclass in modern cooking, where every step is tested and perfected to deliver a flawless dining experience.