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
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.