Vegetable stock
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ingredients
Serves: 4
- 4 carrots peeled and chopped
- 4 onions peeled and cut into 8
- 4 celery stick washed and chopped
- 1 bulb of garlic cut in half width-wise
- 4 springs of thyme
- 2 bayleaves torn
- 8 parsley stalks
- 6 black pepper corns & 2 tbs sea salt
- 2 litres 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 plastic container. This will keep for 1 week in the fridge, or 3 months if frozen.
