Vegetable Stock
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 2 L |
Ingredients
- 5 L cold water
- 5 ml olive oil
- 1 bouquet garni (bay, parsley, thyme, black pepper)
- 300 g leeks
- 300 g onions
- 300 g carrots
- 250 g Celery
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cut all your vegetables into rough blocks. Warm the oil in a large pot and sauté your vegetables, making sure that they soften, but don’t colour.
- Top up with cold water and add the bouquet garni.
- Bring to the boil and reduce the heat to a simmer. Continuously skim the stock.
- Simmer for about 30 minutes.
- Strain though a fine sieve, discard the vegetables and cool the stock, before storing it in the refrigerator.
- The stock can be reduced by two thirds and frozen in ice trays for general use in all cooking.
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