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No-salt vegetable stock
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| Makes: 1 ltr stock Storage: fridge up to 2 days or freeze up to 6 months | |
| 50g | unwanted butter |
| 1 large | onion, finely chopped |
| 1 large | carrot, finely chopped |
| 1 | celery stick, finely chopped |
| 1 large | leek, washed thoroughly & finely chopped |
| Few | parsley stalks |
| Leaves of a thyme sprig or torn basil (optional) | |
| Freshly ground black pepper | |
1) Melt the butter in a large saucepan. Add the chopped vegetables & cook over low heat for 10-15 mins, stirring occasionally
2) Add the herbs & 1 ltr of cold water, bring to boil & simmer for 15-20mins
3) Strain & season to taste with freshly ground pepper
4) Cool, fridge or freeze
5) Thaw thoroughly before use
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