Vegetable stock

Our food experts Fran Abdallaoui and Pamela Clark clarify how to reduce food waste and turn trimmings into flavourful stocks.

Australians throw out up to 20 per cent of the food they buy each year, so make a conscious effort to only buy what you need. If you have produce that is past its best, turn it into stock for wholesome soups and casseroles.

Rich beef stock

MAKES 3.5 LITRES PREP AND COOK TIME

6 HOURS 30 MINUTES (+ COOLING AND REFRIGERATION TIME) 2kg meaty beef bones

2 medium (300g) brown onions, chopped

2 stalks (300g) celery, trimmed, chopped 2 medium (240g) carrots, chopped 8 litres water

3 bay leaves

2 teaspoons black peppercorns

1 Preheat oven to 200°C (180°C fan-forced). Roast bones and vegetables in a large baking dish, uncovered, about 1 hour or until well browned.

2 Place bones and vegetables (and any vegetable scraps) in a large boiler with 5 litres of the water, bay leaves and peppercorns; bring to a gentle boil over high heat, uncovered. Reduce heat to low; simmer, uncovered, for 3 hours, skimming the surface occasionally. Add extra water; simmer, uncovered, for 2 hours.

3 Strain stock through a muslin-lined sieve or colander into a large heatproof bowl; discard solids. Allow stock to cool, cover; refrigerate until cold. Skim and discard fat layer from the top before using. .

Chicken stock

MAKES 3.5 LITRES Follow the recipe for Rich Beef Stock (left), omitting Step 1 and using 2kg chicken bones and only 5 litres water. Simmer, uncovered, for 2 hours.

Vegetable stock

MAKES 3.5 LITRES Follow the recipe for Rich Beef Stock (left), omitting Step 1 and using 4 medium brown onions, 2 large carrots, 2 large parsnips, 10 stalks celery, 4 bay leaves, 2 teaspoons black peppercorns and 6 litres water. Simmer, uncovered, for 1 hour 30 minutes.