How To Make Vegetable Stock: add flavor to soups, risotto, sauces
A good vegetable stock can be the base of many other dishes. Roasting the vegetables before boiling them adds further flavour and depth.
Ingredients
- 1 brown onion, roughly chopped (skin on)
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- Extra virgin olive oil, for drizzling
- 1.8 litres water
- 3 black peppercorns
- Handful parsley stalks
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