Vegetable stock
Ingredients
12
Steps
3
Serves
makes 500ml/18fl oz
Cook Time
65-70 Min
Ingredients
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Put the oil in a large casserole dish over a medium heat. Sauté the leeks, carrots, celery, potato and garlic until slightly browned. Add 1.2 litres/2pt water and the remaining ingredients.
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Bring to the boil, then reduce the heat and simmer, uncovered, for 1 hour. Strain the stock through a fine-mesh sieve and leave to cool.
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Store in the refrigerator and use within 3 or 4 days, or divide into portions and freeze until needed.