Vegetable Stock

Preparation info
  • Makes about

    1½ pints

    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • 2 lettuce hearts (this is a good way of using up lettuce which is past its best)
  • 2 carrots, scraped and halved
  • 1 large onion


Put all the ingredients into a stock pot, stir once and place over a medium heat. Bring to the boil slowly and simmer for about 1½ hours. Remove from the heat and cool completely, then strain into a bowl or jug. Keep in the refrigerator for up to 5 days or in the freezer for up to 8 weeks.