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ASSOCIATES |
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Vegetable Stock |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Sauces |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Dressings and Sauces |
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Method |
Saucepan |
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Time |
-- |
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Calories |
-- |
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Serves |
-- |
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Ingredients : |
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1 tablespoon olive oil,
2 leeks, roughly chopped,
2 carrots, chopped,
1 celery stick, chopped,
1 small russet potato, chopped,
2 garlic cloves, halved,
50g/2oz dried red lentils,
1 bay leaf,
1⁄2 teaspoon peppercorns,
1⁄2 tablespoon light soy sauce,
pinch of dried thyme,
6 sprigs of fresh flat-leaf parsley |
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| How to Prepare : |
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• Put the oil in a large casserole dish over a medium heat. Sauté the leeks, carrots, celery, potato and garlic until slightly browned. Add 1.2 litres/2pt water and the remaining ingredients.
• Bring to the boil, then reduce the heat and simmer, uncovered, for 1 hour. Strain the stock through a fine-mesh sieve and leave to cool.
• Store in the refrigerator and use within 3 or 4 days, or divide into portions and freeze until needed. |
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