Vegetable Stock

Supposed to be simple stuff. I ended up cutting 2 or 3 carrots, a couple of stalks of celery, about a half a cabbage and a bunch of onion and garlic. Sauted them for a little bit and then added a bunch of water. Bay leaf, thyme, black peppercorns and salt. I ended up boiling it for a little longer than I probably should have because it just smelled so good.

Truth be told, it actually tastes a little bland to me so far but I think it'll be a really nice base for the saffron risotto that I'm going to try tomorrow. With crab meat and peas. I'm drooling a little just thinking about it. I'm not sure why I don't make risotto more often, it's a little labour intensive in the making but it tastes so rich and it's so good for me (I believe that my body requires freshly grated parmesan cheese the same way it requires sushi every now and then.

But, yeah, the vegetable stock. Servicable but the taste totally didn't match the aroma. I'll try it again with different root vegetables, maybe a turnip, and definitely fresh herbs next time.