Recipes>Carrot Recipes
Vegetable Stock
by Duval Timothy, Folayemi Brown and Jacob Fodio Todd from The Groundnut Cookbook
Easy
Makes 1 litre
Total 40min
Cook 40min
From The Groundnut Cookbook, this homemade vegetable stock is a staple for your cooking repertoire. The recipe is flavoured with carrots, celery and leeks.
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From the book
The Groundnut Cookbook
Duval Timothy, Folayemi Brown and Jacob Fodio Todd
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Introduction
Homemade stock adds depth of flavour to any recipe that could otherwise be made with water, and uses those extra vegetables that sometimes get a bit sad.
Although we give our recipe below, stock is a flexible thing. You can make a great one without one or two of the ingredients below, so it’s no big deal if you don’t have everything to hand.
Tags
Ingredients
| 4 | celery sticks |
|---|---|
| 4 | carrots |
| 2 | leeks |
| 4 | onions |
| 2 | bulbs of garlic |
| 1 tbsp | black peppercorns |
| 1 tbsp | rock salt |
| 4 | bay leaves |
Method
Roughly chop the celery, carrots and leeks. Halve the onions and cut the garlic in half through its equator.
Place the vegetables in a large deep-sided pan and add the peppercorns, rock salt and bay leaves. Add 1.5 litres water, to cover the vegetables.
Bring the mixture to the boil, then turn down to a low heat and simmer, uncovered, for at least 30 minutes.
Strain the liquid. Decant the stock into a sterilized container and store in the fridge until ready to use.
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Ingredients
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