Vegetable stock is a lighter and less costly alternative to chicken or fish stock. It doesn’t have the same flavour as the other stocks but adds a lovely earthy and fresh quality to a dish. If you’re making vegetarian versions of any of the dishes, please feel free to use vegetable stock.
Put the leek, garlic, bay leaves, parsley, carrot and celery in a stockpot. Cover with
Strain the stock and discard the solids. Use immediately, or cool slightly before covering and refrigerating. The stock will keep in the refrigerator for 2 days. Once chilled the stock can be frozen in
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