Lakeland 31788, Instruction Booklet

Page: 32 / 64

32
VEGETABLE STOCK
Ingredients Quantity
Olive oil or rapeseed oil 1 tbsp
Onion ½, diced
Leek ½, diced
Carrot 1, diced
Small bulb fennel 1, diced
Garlic cloves 3, left whole and gently crushed
Black peppercorns 20
Stick celery 1, diced
Tomatoes 3, diced
Fresh parsley stalks 3-4, roughly torn
Sprigs fresh thyme 2
Bay leaf 1
Pinches salt 2
Small glass dry white wine (optional) ½
WHAT YOU DO
Add the olive oil to a pan, warm over a medium heat.
Add the onion, leek, carrot and fennel and sweat for 2-3 minutes.
Take the pan off the heat and add the ingredients to the cooking pot.
Add the rest of the ingredients and stir together. Fill the cooking pot with water to cover
the vegetables, do not exceed the 10 cup maximum mark on the inside of the pot.
Turn on the Multicooker and select the ‘Stock’ programme, set the time for 30 minutes.
When finished, pour the stock through a sieve or muslin cloth. Discard the vegetable
pieces or reserve for another use.
The liquid stock can be stored in the fridge for up to three days or frozen in batches for
future use.