Wednesday, 14 August 2013

Vegetable Stock

1 small onion, peeled and halved
1 carrot, rough chopped
1 tomato, halved
1 bay leaf
1 handful parsley stalk
4 celery sticks, chopped
12 peppercorns
pinch of salt
3 litres water

Place all ingredients in a large pan or stock pot and cover with the water. Bring to the boil and then reduce to a simmer for 30 to 60 minutes, skmming off any foam or scum that rises to the surface, depending how intense you want your stock. Strain through a muslin lined sieve and use straight away or cool and store.

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