Vegetable stock

A recipe from cooking-ez.com

For 1 litre 500 ml, you will need:

• 1 1 leek
• 2 1 carrot
• 3 1 onion
• 4 1 garlic clove
• 5 1 Bouquet garni
• 6 2 tablespoons olive oil
• 7 1 litre 500 ml water
• 8 salt
• 9 pepper
• Total weight: 2,100 grams

Times:

Preparation	Cooking	Start to finish
40 min.	25 min.	1 hour

Step by step recipe

1	Prepare 1 leek and chop.
2	Prepare 1 carrot and cut into small pieces.
3	Prepare 1 onion and chop.
4	Crush garlic cloves with a knife blade.
5	Prepare 1 Bouquet garni.
6	Pour 2 tablespoons olive oil into a large pan on medium heat. When hot, add the chopped onion, salt, pepper and cook without colouring for 3 minutes.
7	Add the carrot, leek and garlic. Mix well. Cook uncovered for 5 minutes on low heat.
8	Add 1 litre 500 ml water and the bouquet garni.
9	Cook on low heat for about 15 minutes.
10	After this time, strain the stock.
11	Leave to cool then transfer to a bottle or jar with a lid.

Remarks

You can vary the vegetables, but I advise you to keep at least carrot, onion and leek.
If you want to freeze the stock, you can use an ice cube tray to make cubes: easy to take out exactly the amount you need.

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