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Flavourful vegetable stock
INGREDIENTS
- 250g celery
- 300g carrots
- 300g onions
- 300g leeks
- 1 bouquet garni (bay, parsley, thyme, black pepper)
- 5ml olive oil
- 5l cold water
METHOD
Cut all the vegetables into rough blocks. Warm the oil in a large pot and sauté vegetables, making sure that they soften but don’t colour.
Top up with cold water and add the bouquet garni.
Bring to the boil and reduce the heat to a simmer. Continuously skim the stock. Simmer for about 30 minutes.
Strain though a fine sieve, discard the vegetables and cool the stock, before storing it in the refrigerator.
The stock can be reduced by two thirds and frozen in ice trays for general use in all cooking.
Serves: 2l, Preparation time: 10min, Cooking time: 30min
INGREDIENTS READY TO GO
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