Rich Vegetable Stock

Vegetable stock

Ingredients

2 tbsp olive oil
5 garlic cloves
3 sticks celery
3 carrots
10 mushrooms
3 onions
4 tomatoes
2 leeks
10 sprigs parsley
2 parsnips
1 tsp peppercorns, whole
8 brussel sprouts
4 bay leaves

Cooking Instructions

  1. Wash all the vegetables and chop roughly.
  2. In large inner pot heat oil, add vegetables and sauté until golden in colour.
  3. Add parsley, peppercorns, bay leaves and cover with water.
  4. Bring to boil and simmer for 15 minutes.
  5. Skim scum off surface.
  6. Add salt to taste.
  7. Transfer pot to Ecopot, with lid on.
  8. Cooking time 4 hours.

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