Vegetable stock

Good stocks take a bit of time to prepare and make but are worth the effort. Freeze the stock in plastic coffee cups and you'll have just the right amount, whenever you need it

Ingredients

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• 5 carrots, washed and roughly chopped
• 3 onions, peeled and roughly chopped
• 3 leeks, washed and roughly chopped
• 3 sticks of celery, leaves included, washed and chopped
• 10 cabbage leaves, chopped
• 1 small lettuce, chopped
• 1 bay leaf
• 3 sprigs of thyme
• 6 sprigs of parsley, with stems
• Good pinch of salt
• 3.5 litres (6 pints) cold water

Method

1. Place everything in the biggest pan you have, cover and bring to the boil
2. Reduce the heat, leave the lid slightly ajar, simmer gently for 1 hour, skimming any scum from the surface
3. Resist the temptation to stir the stock or it will be cloudy
4. Allow to cool a little and strain through a sieve taking care not to disturb the vegetables too much or the stock will be cloudy
5. Allow to cool then refrigerate or freeze

See also

The trick to making crystal-clear stock: Ice filtered consommé

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