Vegetable stock

Vegetable stock

By
From
The Green Kitchen
Makes
3.5 litres
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
2 onions, quartered, unpeeled
3 garlic cloves, unpeeled
2 carrots, chopped
2 leeks, chopped
1 fennel bulb, chopped
1 celery stick, chopped
10-20 flat-leaf parsley stems
4 bay leaves
5 black or white peppercorns
2 tablespoons sea salt

Method

  1. Heat the oil in a stockpot on a medium heat. Add the onions, garlic, carrots, leeks, fennel and celery. Sauté for 3–5 minutes until lightly browned and soft. Add the parsley, bay leaves, pepper, salt and 4 litres water. Bring to a boil, then lower the heat to very low, cover and gently simmer for about 1 hour or longer if you have time. Taste and adjust seasoning if necessary. Strain the stock and leave to cool, stirring occasionally. Measure out 250 ml or 450 ml portions and keep in containers in the freezer for up to 6 months. Keeps in the fridge for 1 week.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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