Vegetable Stock

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

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  • 225 g (8 oz) carrots (optional)
  • 2 onions
  • 4


Cut all the vegetables roughly into 1 cm (½ in) dice. Warm the vegetable oil in a pan, then add all the diced vegetables, the herbs, coriander, peppercorns and lemon. Cook without colour for 8–10 minutes, allowing them to soften slightly. Add the water with a good pinch of salt and bring to a simmer. Once at simmering point, cook for 30 minutes without a lid. During this time the stock should h