Basic Vegetable Stock Recipe

Ingredients :

10

5

1/2

15 g

4-5

1 tsp

medium sized carrots

medium sized onions

head of celery, including leaves

butter

black peppercorns

tomato purée

vegetable scraps

1. Chop vegetables and brown them in butter in a large saucepan.

2. Add all the other ingredients and cover with water.

3. Bring to the boil, cover and simmer for 2 hours.

4. Strain the liquid and cool.

5. The stock will keep in the refrigerator for a few days, or frozen it in ice cube trays.

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