Vegetable stock – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) of sunflower oil
• 1 chopped onion
• 3 chopped leeks
• 3 chopped carrots
• 2 chopped parsnips
• 3 chopped celery sticks
• 2,5L of water
• 3 bay leaves
• a few peppercorns
• 2 garlic cloves
• 45ml (3 tbsp) fresh flat-leaf parsley