Vegetable Stock
Makes 1.1l/2 pints/5 cups
Ingredients:
2 onions, roughly chopped
3 celery sticks, roughly chopped
2 leeks, roughly chopped
3 carrots, roughly chopped
2 bay leaves
a few fresh thyme sprigs
1 small bunch of fresh parsley
10 black peppercorns
½ tsp sea salt
Method:
1 Put the onions, celery, leeks and carrots in a large pan. Add 1.7 litres/3 pints/7½ cups cold water, the herbs, peppercorns and salt. Bring slowly to the boil, then skim any foamy scum off the surface. Partially cover the pan and simmer for 30 minutes. Check the seasoning.
2 Strain the stock through a fine sieve into a bowl and leave to cool. Cover and keep in the refrigerator for up to three days.
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