Vegetable stock

Recipe from: 5 October 2010

Ingredients 9
Servings 12
Time 10 mins

Ingredients

  • 2
    big onions
  • 3
    carrots
  • 3
    stalks celery - the harder exterior leaves can sometimes be bitter, cut them off
  • 8-10
    porcini or shiitake mushrooms
  • 1
    bulb garlic
  • 1
    leek
  • 10
    peppercorns
  • 2
    bay leaves
  • Olive oil
 

Method

1 hour 40 mins
 
Cut all the vegetables in big chunks.

Drizzle with olive oil and roast in the oven for 30-40 minutes.

Remove from the pan and place into a stock pot and cover with water.

Bring to a boil and once it is boiling, reduce the heat and let it simmer for 1 hour.

Pour the stock through a strainer.

Cheesecloth placed in a colander works well for me.

Keep in a glass jar until needed.

For more or My Easy Cooking's recipes click here...












 

Read more on: roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.