Vegetable Stock

Name: Vegetable Stock (Brodo di Verdure)
Cuisine: Italian
Ingredients: 1 carrot, roughly chopped; ¼ leek, roughly chopped; handful flat-leaf parsley stalks; ¼ bunch thyme; 1 brown onion, roughly chopped; 1 stalk celery, roughly chopped; 2 sprigs rosemary; 5 g dried porcini (optional); 3 roma (plum) tomatoes, quartered; 6 bay leaves; 20 black peppercorns; salt flakes, to taste; 5 litres water

Brodo di Verdure

Preparation info

Makes about
5 litres

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Vegetable stock is usually made from whatever vegetable trimmings happen to be on hand. Dried porcini are available from some delicatessens and specialty food stores, but you could use mushroom stalks and trimmings instead or just leave them out.

Ingredients

1 brown onion, roughly chopped
1 stalk celery, roughly chopped
1 carrot, roughly ch

Europe
Italy
Stock
Gluten-free
Vegan
Sardinia

Method

Place all ingredients in a stockpot or large saucepan, and bring to the boil.

Reduce heat to low, skim off any froth that rises to the surface and simmer for 1 hour, skimming regularly (this will help prevent the stock from going cloudy).

Set aside to cool, then ladle through a sieve lined with muslin or a clean damp Chux or J-Cloth, discarding solids.