Fearnley-Whittingstall advises coarsely grating all the vegetables going into the stock. This increases their surface area and helps their flavors infuse more quickly into the stock.
By shredding the vegetables, he says that you can actually make a very serviceable small-batch of stock in just ten minutes. That's just enough time to prep the rest of the dinner meal!
I agree completely with Fearnley-Whittingstall that good stock is one of the best and most versatile ingredients we can have in the kitchen. I also fully admit to buying stock much more frequently than I make it myself. But this short-cut might just help shift that balance.
Have you tried this method for making vegetable stock?
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