Vegetable stock

Vegetable stock

Brodo di vegetali

By
From
The Collection
Makes
1.2 litres
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.3kg mixed vegetables (carrot, celeriac, celery, fennel, onion, parsnip, etc.)
1 garlic clove, chopped
bunch flat-leaf parsley
2 bay leaves
few thyme sprigs
salt
pepper

Method

  1. Prepare and roughly chop the vegetables and put them into a pan with the garlic, herbs, seasoning and 1.7 litres water. (Keep the vitamin-rich water from cooking green vegetables to use here.) Bring to the boil and simmer for 20 minutes or so until the vegetables are tender.
  2. Strain the stock into a bowl and allow to cool. Keep in the fridge and use within 3 days, or freeze.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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