Parsley Stock

Basic Recipe 20

Preparation info

  • Yields

    1½ litres

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 50ml Olive oil
  • 100g White of leek, finely chopped
  • 100g<


Heat the olive oil in a heavy-based pan over a medium heat. Add the sliced leek, celery, onion, shallot and garlic and sweat for 5 minutes without colour. Add the parsley stalks and continue to sweat for a further 5 minutes without colour. Pour on the water or chicken stock and bring to the boil. Reduce the heat to a simmer. Skim the stock and add the bay leaves, crushed peppercorns and a large