Basic Recipes - Vegetable Stock Recipe

Ingredients

• 5 1/2 cups/1.2L/2pt water

• 1 garlic clove, peeled and sliced

• 1 medium onion, peeled and roughly chopped

• 75g/3oz carrot, roughly chopped

• 2 sticks celery, roughly chopped

• 1/2 leek, roughly chopped

• 1 bouquet garni (parsley, thyme, bay leaves and rosemary)

• 2 black peppercorns

Makes about 5cups/1 liter

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Method:

1. Put all the ingredients into a large pan. Bring to the boil and simmer for 40 to 50 minutes.

2. Skim the surface occasionally. When ready, strain the stock. Refrigerate when cool and use within 2 to 3 days.

3. Alternatively, the stock can be frozen in batches and used when required.

Note: If time is limited, soup cubes or granules can be used as an alternative.