Vegetable stock

Vegetable stock

Brodo di verdure

By
From
Venice
Makes
2 litres
Photographer
Helen Cathcart

Instead of whole vegetables, use the peelings from carrots, onions and leeks, parsley stalks and celery. As you create these trimmings over the period of a week or so keep them in a plastic bag in the freezer, adding to the bag as you make more. Use these for a wonderful stock for free.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 large tomato, with a cross cut in the top
2 celery stalks and leaves, roughly chopped
1 carrot, roughly chopped
4 leeks, roughly chopped
2 onions, peeled and roughly chopped
small handful parsley stalks, chopped
handful flat-leaf parsley, chopped
2 bay leaves
1 sprig rosemary
1 sprig thyme
1 sprig sage
2 garlic cloves, lightly crushed
3 parmesan rinds, optional
3 litres water, hot

Method

  1. Heat the oil in a large stockpot over a medium heat and add all the ingredients except the water. Fry them together for around 5 minutes and then add the water, increase the heat and bring to the boil. Reduce the heat and simmer gently for 1 hour. Remove from the heat and allow to cool. Strain the stock into a large jug or bowl and return the stock to the pan discarding the vegetables. Use straight away, store in the fridge for up to 4 days or freeze for up to 3 months.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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