Ingredients
- 1 tablespoon olive oil
- 2 brown onions, roughly chopped
- 1 leek, roughly chopped
- 1 swede, peeled, roughly chopped
- 2 carrots, peeled, roughly chopped
- 4 celery sticks, roughly chopped
- 4 L cold water
- 8 fresh parsley stalks
- 10 whole black peppercorns
- 3 bay leaves
Method
Step 1
Heat oil in a stockpot or large saucepan over medium-high heat. Add the onion, leek, swede, carrot and celery and cook, stirring, for 5 minutes or until brown.
Step 2
Add the water, parsley, peppercorns and bay leaves and bring to the boil Reduce heat to low. Simmer, uncovered, for 2 hours, skimming the top every 30 minutes.
Step 3
Remove from the heat and pass the stock through a fine sieve/strainer. Discard solids. Allow to cool, then refrigerate.
