Prep time:
Cooking time: 40 minutes
Total time:
Serves:
3 medium-sized carrots, washed but not peeled, chunked
3 celery stalks, washed and roughly chopped
2 onions, chunked with skins on
2 leeks, washed (split the leek longways, nearly to the base and rinse under the tap fanning out the layers), roughly chopped
6 medium-sized mushrooms, rinsed and halved
2 bay leaves
4 sprigs parsley
2 sprigs fresh thyme
1.5ltr litres water
Makes approximately 1 litre A flavoursome vegan broth can easily be made using a selection of seasonal vegetables. It is created in a similar way to a bone-based stock, but requires far less time to draw out the flavours. Place all the ingredients in a large saucepan or stock pot and place on the hob. … Continue reading "Vegetable stock"
Makes approximately 1 litre A flavoursome vegan broth can easily be made using a selection of seasonal vegetables. It is created in a similar way to a bone-based stock, but requires far less time to draw out the flavours. Wine tip from Kent Wine School A vegetable-rich stock has less savoury character than a bone broth. The mushrooms pack great earthy flavours so a Pinot Noir would be a good option. They have crisp acidity, earthy mushroom notes and light red-fruit character that won’t dominate. A Romanian Pinot Noir called Incanta from Majestic is a
mouth-watering price at £5.99.
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