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Basic vegetable stock
This is a lovely stock which should become the basis for many tasty recipes. However if you're short of time, any water that's had vegetables cooked in it will do as a stop-gap measureIngredients
2 tablespoons sunflower oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 leek, coarsely chopped
1 celery stalk, coarsely chopped
6 1/4 cups water
2 sprigs parsley
1 bay leaf
8 peppercorns
1 garlic clove, left whole
Method
Heat the oil in a large saucepan and cook the onion, carrots, leek, and celery very gently.
For a pale-colored stock, don't let the vegetables color, although the flavor will be less intense.
For a fuller-flavored version, let the vegetables brown.
Add the water to the vegetables, together with the parsley, bay leaf, peppercorns, and garlic.
Bring to a boil, then simmer for 45 to 65 minutes.
Strain and use as required.
Yield: 5 cups.
Note: The stock can be frozen.