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Recipe- Vegetable Stock

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Ingredients

Brown Onion 400 gram

Carrot 600 grams

Celery 600 grams

Garlic 75 grams

Parsley Stalk 50 grams

Asparagus trimmings 400 grams

Thyme- Fresh 20 grams

Bay Leaf 2 grams

Water 10 liter

Method

Prepare all the vegetables, herbs and spice. Place them in a pot with the water.

Bring to the boil.

Strain and use as required.

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Posted on Monday, November 10, 2008 at 6:42 pm 
Filed under Back to Basics · Tagged with , , ,

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