| Making vegetable stock |
| Vary the ingredients for this fresh-flavoured stock according to what you have to hand. Refrigerate, covered, for up to 5 days, freeze up to 1 month. Makes about 4 pints (2.5 litres) 2 large onions, coarsely chpped 2 leeks, sliced 3 garlic cloves, crushed with the flat side of a knife 3 carrots, coarsely chopped 4 celery stalks, coarsely chopped a large strip of lemon zest a handful of parsley stalks (about 12) a few fresh thyme sprigs 2 bay leaves 4 pints (2.5litres) water 1. Put the vegetables, lemon zest, herbs and water in a stockpot and bring to the boil. Skim off the foam that rises to the surface, frequently at first and then from time to time. 2. Reduce the heat and simmer, uncovered, for 30 minutes. Strain the stock and leave it cool. |