posted by Liz Thomas 10-14-102 10:17 PM
Vegetable Stock
2 liters water
1 large carrot – finely sliced
2 sticks of celery – chopped
1 large onion – chopped
2 tomatoes – chopped
6 large sprigs of parsley – chopped, including the stalks
1 bay leaf
1 strip of lemon rind
1 crushed clove of garlic
1 tsp salt
6 whole black peppercorns
Combine all ingredients in a large pot, bring slowly to the boil, then cover and simmer slowly for 1 hour until the vegetable are very soft.
Drain through a fine sieve and discard the vegetables (they will have no taste left). Taste the stock and add more salt if necessary Store the stock in the refrigerator and use as needed.