Vegetables
Vegetable Stock
Prep Time:
10 minutes
Cook Time:
45 minutes
Serves:
4
A versatile vegetable stock for soups, risottos and sauces.
Ingredients
- 4 carrots peeled and chopped
- 4 onions peeled and cut into 8
- 4 celery sticks, washed and chopped
- 1 bulb of garlic cut in half width-wise
- 4 sprigs of thyme
- 2 bay leaves, torn
- 8 parsley stalks
- 6 black peppercorns and 2 tbsp sea salt
- 2 litres of water
Method
1 Fill a big pan with water, bring to the boil then simmer for about 45 minutes to an hour.
2 Strain into a large clean container. This will keep for 1 week in the fridge, or 3 months if frozen.
Bring it to your table
For a private meal or event built around bold, generous cooking, talk to Andy about your menu.
