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Vegetable Stock
Ingredients:
- 2 large
brown onions, chopped coarsely.
- 1
tablespoon vegetable oil.
- 2 medium
carrots, peeled & chopped in large pieces.
- 3 stalks
of celery, washed & chopped in large pieces.
- 2 cloves
of garlic, peeled & chopped.
- 3 sprigs
of parsley.
- 6
peppercorns.
- 2
bay leaves.
- Salt &
pepper to taste.
Method:
- Heat the
vegetable oil in a pot & add the vegetables.
Sauté for 10 minutes.
- Add water
so it is just covering the vegetables.
- Bring to
the boil & then simmer for an 60 to 90
minutes.
- Remove
from heat & leave to cool.
- Pour
through a fine sieve, discard solids.
- Pour stock
into a container & refrigerate or freeze
until required.
Optional
extras:
- 1 cup of
chopped mushrooms.
- 1 leek.
- 1 cup of
chopped tomatoes.
- Herbs such
as thyme or rosemary.
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