A vegetable's recipe by Alana

VEGETABLE STOCK

Time: 2h 5min

Ingredients: 

3l\5 pints of stock

1 table spoon olive oil

2 medium onions

2 large carrots chopped

2 large leeks chopped

1\2 hoad of celery (use the stringy stalkies bits) chopped

1\2 bulb of fennel chooped

1\2 hoad garlic chopped

4l\7 pints water

2 springs of thyme

1 spring of roasmery

3 bay leaves

1 dry chilli

4 pepercorns

2 table spoons salt

Preparation: 

Heat the olive oil in a large, deep, bottomed pan and add all the vegetables and the garlic. Sweat gently with out colouring for 5 minutes, until slightly tender - you can cover witha lid if you want. Add all the fresh herbs, the chilli, pepercorns and salt. Simmer this for 2 hours, skimming every now and again after 2 hours pass it through a sieve. You can keep the sok in the fride up to a week, or you can freeze it in small containers for about 3-4 months.