Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 8

Although you can now buy very acceptable vegetarian stock powder, which I often use for speed, nothing beats a good home-made stock. It’s easy to make – 10 minutes of simple preparation followed by an hour of slow simmering and you’re done. It keeps perfectly for a week in the fridge or for 3–6 months in the freezer. This is a good basic stock but you can also jazz it up by adding a few cloves of garlic, some peppercorns and any other herbs you fancy, such as bay leaves or thyme.

MAKES ABOUT 1.2 LITRES (2 PINTS)

1 onion, roughly sliced

1 stick of celery, roughly chopped

1 large carrot, roughly chopped

1 potato, roughly chopped

a few sprigs of parsley

2.5 litres (4 pints) water

Put the vegetables and parsley into a large saucepan and add the water.

Bring to the boil, then turn the heat down, cover and leave to simmer for 40 minutes.

Strain through a sieve. Cool, then keep in the fridge or freeze in suitable-sized containers.

Tip

Toss the vegetables in 1–2 tablespoons of olive oil and roast for 20–30 minutes at 200°C (400°F) gas mark 6, before proceeding as above, for a fuller flavour.