Name: Vegetable Stock
Yield: Makes about 1 litre (1¾ pints)
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; 1.2 litres (2 pints) water; 1 bay leaf; 1 small garlic clove, crushed; 1 sprig of fresh thyme; 225 g (8 oz) carrots; 225 g (8 oz) celery sticks; 1 leek; 1 large onion; 50 g (2 oz) unsalted butter

Preparation info

Makes about
1 litre
)

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

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.

Ingredients

225 g (8 oz) carrots
225 g (8

Europe
United Kingdom
Stock
Gluten-free
Vegetarian

Method

Cut the vegetables roughly into 1 cm (½ in) dice. Melt the butter in a large pan and add the diced vegetables, herbs and garlic. Cover with a lid and cook over a low heat for 6–8 minutes, stirring from tim

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