Vegetable Stock
recipe
Vegetable Stock
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Making stock is a creative endeavour, so use your favourite vegetables and adjust the amounts to suit your taste
Ingredients
- 4 onions, chopped
- 6 large carrots, chopped
- 6 ribs celery, chopped
- 2 leeks, rinsed well and sliced
- olive oil or vegetable oil
- 2 bay leaves
- 1 sprig fresh thyme
- black peppercorns
- 1 x 400g can chopped tomatoes (optional)
Preparation:
20
Cook Time:
180
Total Time:
200min
Directions
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- Heat some oil in a large stockpot and toss in the onions. Stire and cook on medium for a few minutes until lightly saut&#ed.
- Add all the other vegetables and cook for minutes, stirring occasionally. (If you want to make a tomato-based vegetable stock, you can add a large can of chopped tomatoes at this point.)
- Pour in enough water to cover all vegetables and toss in bay leaves, a sprig of thyme and a few peppercorns. Bring to the boil then turn down to simmer for #hours.
- Remove from the stove and strain well. If not using immediately, store in tightly covered containers in the refrigerator or freezer.
Source: Meryl Klinghoffer
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