Staple Corner: How to make your own vegetable stock

Many recipes call for vegetable stock instead of water. It's easy to make your own and a good way to use up vegetables that have lost their freshness. The use of vegetable stock enhances the flavor and nutritional value of soups, dals, stews and other dishes. Pretty much any vegetable can be used, including scraps and trimmings, though it is best to avoid vegetables that have a strong flavour, such as cabbage, broccoli, cauliflower and radishes. Use roughly equal amounts of vegetables and water.

Seasoned Vegetable Stock

2 tablespoons of butter or oil
3 large carrots, coarsely chopped
2 large celery stalks, corsely chopped
1 potato, cut into cubes
5 - 8 mushrooms, chopped into pieces
1 onion, coarsely chopped
1 small turnip
1 small parsnip
12 cups of water
1 bay leaf
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
1/2 teaspoon freshly cracked black pepper
1/2 inch piece of fresh ginger root, scraped and cut into thin slices
3 whole cloves
2 teaspoons of salt
1 tomato, chopped

Melt the butter or oil in a large stockpot over medium high heat. Add the vegetables and cook slowly for about 15 minutes, stirring occasionally.

Add the water and remaining ingredients and bring to a boil over high heat. Reduce the heat to low, partially cover and simmer for about 1 hour.

Strain the stock and discard the vegetables.