Italian Stocks Recipes - Vegetable Stock Recipe

Ingredients

• 14 cup butter

• 2 onions, chopped

• 2 looks, thinly sliced

• 2 carrots, chopped

• 2 celery sticks, chopped

• 1 fennel bulb, chopped

• 1 thyme sprig

• 1 marjoram sprig

• 1 fennel sprig

• 4 parsley  sprigs

• 3 3/4 cups water

Makes about 2 1/2 cups

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Method:

1. Melt the butter in a large, heavy-based saucepan. Add the onions, leeks, carrots, celery, and fennel, stir well to coat, then cover and cook over a low heat for 10 minutes.

2. Stir in the herbs and add the water. Bring to a boil, cover, and simmer for 15 minutes.

3. Remove the pan from the heat and strain the stock. Cover, leave to cool, then store in the refrigerator until needed or freeze.