Vegetable Stock

• 450 g onions – diced
• 250 g carrots – diced
• 150 g

Place all the ingredients in a pot, except the parsley. Bring the contents of the pot to a simmer and skim continuously, simmering for 45 minutes. Leave to cool and infuse.

Add the parsley stalks to the liquid. Refrigerate for 2 days until the flavour has developed. Strain before using.