“I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor.”
READY IN:
25mins
SERVES:
4
YIELD:
4 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
  2. Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
  3. Add the water and get to a rolling boil.
  4. Boil until the vegetables are soft, about 20 minutes.
  5. Strain out the vegetables in a large grate strainer to keep the spices in the stock.
  6. Discard vegetables.

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