Vegetable Stock
- 20g butter
- 2 leeks, cut into
- 2cm pieces
- 2 onions, sliced
- 3 celery sticks, chopped into small pieces
- 3 carrots, chopped
- 2 bay leaves
- 2/3 sprigs fresh thyme or 1 teaspoon dried
- 1 teaspoon dried parsley
- 5/6 crushed black peppercorns
- 1 teaspoon salt
- 2 litres water
Instructions:
Melt the butter in a large pan and add all the vegetables. Keep on a low heat, cover and sweat the vegetables for 20 minutes.
- Add the herbs, peppercorns and salt and stir in the water.
- Bring to the boil, then simmer for 35 - 40 minutes.
- Strain and use, or store in a lidded container. Freeze as soon as it is cold.