Vegetable Stock

Alicia has posted a great meat stock recipe here.  If you don’t have any spare bits of meat carcass lying around, this is an easy alternative vegetable stock recipe.  As with Alicia’s recipe, just make lots and freeze in ice cube trays so you have your own readily available stock cubes.

You will need:
2 tbsp olive oil
2 small onions
2 carrots, diced
1 tomato, chopped
1 fennel bulb, chopped
1 celery stick, chopped
3 garlic cloves, crushed
2 bay leaves, whole
12-15 whole black peppercorns
2 whole cloves
handful of fresh parsley or coriander

How to make it:
Put all the ingredients in a large saucepan and cover with water.
Bring to the boil, then turn down the heat and simmer gently for about 30 minutes.
Strain the stock into a large bowl, add a little salt (taste it to see how much you like), and cool.
Pour into ice cube bags or trays and freeze.

A good tip for defrosting these is to put the stock cube(s) in a plastic bag and place in boling water.


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