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Baked Potato Stock


Ingredients

1kg of Clean Potato Peelings

2 Medium Onions (Diced)

1 Carrot (Diced)

1 Rib of Celery (Diced)

1 Clove of Garlic (Crushed)

10g Rosemary

200ml White Wine

Rapeseed Oil

Salt and Pepper to taste


Method
  1. Soak the potato peelings under running water to remove excess starch.

  2. Drain the potato peelings, season with oil, salt, rosemary and garlic and roast in a 160c oven until golden brown and crisp. Drain off any excess oil through a sieve.

  3. Sweat the diced vegetables in a pan with a little oil, add the white wine and cook out for a few minutes.

  4. Add the crispy potato peelings to the diced vegetables and cover with 3 litres of cold water, bring to a boil and remove any scum that floats to the top , reduce heat and simmer for 60 – 90 minutes .

  5. Remove from heat and allow to infuse overnight before passing the stock through a fine sieve.

  6. Season to taste with salt and pepper and use as a base for soups, sauces, risottos and vegetarian dishes.

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