This stock is a great substitute for chicken and fish stock in lots of the recipes in this book. It’s easy to make and works very well in vegetarian risottos or soups. This is a very basic recipe, but many other flavours can be added, such as mushrooms or tomatoes – both would add different tastes for different dishes.
Cut the vegetables roughly into
Pour the stock through a sieve, squeezing out all the juices from the vegetables but not puréeing them. Taste, and season with salt and pepper. The stock is now ready to use. If you find it’s not strong enough, then just boil to reduce it until you are happy with the taste. Check again for seasoning after reduction.
© 1994 Gary Rhodes. All rights reserved.