Makes approx. 1.5 litres
2 potatoes or 1 parsnip, roughly chopped
2 carrots roughly chopped
1 large onion, quartered
1 stick celery, roughly chopped
1 garlic bulb, unpeeled (optional)
1 bay leaf
large spring fresh thyme or 1/2 teaspoon dried thyme
large spring parsley
6-8 black peppercorns
2 litres water
Put all the ingredients into a large saucepan. Bring slowly to the boil, then reduce teh heat, partly cover and simmer gently for about 2 hours.
While the stock is simmering, line a colander with a piece of muslin and set over a large bowl. When the stock has finished cooking, pour it through the muslin lined colander into the bowl. Discard the contents of the colander. Cover the bowl and set aside to cool thoroughly before storing in the refrigerator. It will keep for 3-4 days in the refrigerator or you can freeze it.
No comments:
Post a Comment