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Basic Vegetable Stock Recipe
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Ingredients : |
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10
5
1/2
15 g
4-5
1 tsp
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medium
sized carrots
medium
sized onions
head of
celery, including leaves
butter
black
peppercorns
tomato
purée
vegetable
scraps |
Method :
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Chop vegetables and brown them in
butter in a large saucepan.
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Add all the other ingredients and cover
with water.
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Bring to the boil, cover and simmer for
2 hours.
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Strain the liquid and cool.
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The stock will keep in the refrigerator
for a few days, or frozen it in ice cube trays.
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