Demonstrated by River Cottage Chef, Andy Tyrell, using an ESSE CAT Gas Cooking Range
Few things are more useful in the kitchen than a pot of good stock, and this simple, light vegetable broth is much quicker to make than a meat, chicken or fish stock.
Makes: About 1 litre
Ingredients
- 1 large onion
- 1 large carrot
- 2 celery stalks
- 1 fat garlic clove
- 1 tablespoon sunflower or rapeseed oil
- 1 bay leaf, finely shredded
Method
Coarsely grate the vegetables and garlic or chop them roughly in a food processor.
Heat the oil in a saucepan and add the vegetables, garlic and bay leaf. Cover and sweat for 5 minutes, until softened, then pour a litre of boiling water over the vegetables. Bring back to the boil, reduce the heat and simmer, uncovered, for 5 minutes.
Strain the stock and it’s ready to use straight away, or to cool and refrigerate for a day or two until needed, or freeze.
