Vegetable Stock
 
 
Ingredients
  • 1 brown (yellow) onion
  • 1 large carrot
  • 1 celery stalk
  • 1 handful flat-leaf (Italian) parsley stalks
  • 2 fresh bay leaves
Instructions
  1. To make the vegetable stock, chop the vegetables into rough chunks and place in a stockpot with the herbs and 3 litres (101 fl oz/12 cups) of cold water.
  2. Bring to the boil, then turn down to a simmer and cook, uncovered, for 1 hour.
  3. Strain and set aside until needed.
Recipe by The Taste Edit at https://thetasteedit.com/acquacotta-maremmana/