Vegetable Stock

Noms / June 17, 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.

cooking, noms, recipe

John

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