Vegetable Stock
Posted by Philip, on 22nd July 2009, at 7:03 pm · No Comments
Filed under: Free Recipies
Vegetables for a vegetable stock
This is the way to make a great stock for soups, gravies and sauces when it is necessary to have a non-meat flavour so as not to swamp the delicate taste.
Another good and probably modern reason for using vegetable stock, is to avoid the use of meat.
Ingredients:
- 2 large onions
- 2 large carrots
- 1 leek
- 2 sticks celery
- salt and pepper
- 1 bay leaf
Method:
Cut the vegetables into large pieces, put into a large pan and cover with cold water. Bring to the boil and simmer very gently for about 2½ hours.
Add more cold water if necessary but do not dilute too much. Use immediately.
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