Vegetable Stock

Noms / 17 June 2010 / John / 0

Ingredients

• 3 tomatoes (diced)
• 1 stick celery (diced)
• 8-10 button mushrooms
• 1 tbsp black peppercorns
• 3 garlic cloves, crushed but whole
• 1 bulb of fennel (diced)
• 1/2 an onion (diced)
• 1/2 a leek (diced)
• 1 carrot (diced)
• 4 fresh parsley stalks (roughly chopped)
• 1 tbsp olive oil

Method

Heat the olive oil in the stockpot over a medium heat and add the onion, fennel, leek and carrot. Allow to sweat for 2-3 minutes.

Add enough water to cover the vegetables generously and turn the heat up to high.

Add the tomatoes, mushrooms, celery, peppercorns, parsley and garlic and stir. Cook at a rolling boil for 15 minutes.

Sieve the stock and discard the chunky bits. It will keep in the fridge for three days or can be frozen in batches.

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John

UNIX geek, wannabe cook, musician, book-lover, and all round good-guy.