Vegetable Stock Recipe

You can use almost any vegetable into the vegetable stock, but it is advisable not to put in too much cabbage or other strong green vegetables such as Brussels sprouts.

Ingredients : Makes 1.5 liters

3

2

6

Handful

1 stalk

1

6

1 teaspoon

1 teaspoon

2 liters

Large carrots, halved

Onions, skins left on and washed

Outside celery stalks, cut into 7 cm pieces

Parsley or coriander (cilantro) stalks and leaves

Broccoli or cauliflower

Bay leaf

Peppercorns

Salt

Sugar

Water

• Put all the ingredients into a large saucepan and bring to the boil.

• Reduce the heat and simmer for 1 hour.

• Strain through a sieve, pressing the vegetables to release their juices.

• This stock will last for several days in a covered container in the refrigerator or freeze what you do not need.