Vegetable stock

Vegetable stock

By
From
Cook for Your Life
Makes
2.5–3 litres
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This stock gets a nice vegetable flavour when it reduces and concentrates.

Ingredients

Quantity Ingredient
16 celery stalks, roughly chopped
12 onions, roughly chopped
8 carrots, roughly chopped
8 parsnips, roughly chopped
1 bouquet garni, made of 2 bay leaves, 8 parsley stalks and 4 thyme sprigs tied with string
6 black peppercorns
2 tablespoons sea salt
5 litres cold water

Method

  1. Combine the ingredients in a large pot. Bring to the boil, then reduce the heat to a simmer. Use a large spoon to skim any impurities from the surface. Simmer uncovered for 4 hours, or until the stock has reduced by half.
  2. Strain the stock and discard the solids, and leave to cool. Divide into containers and store in the refrigerator or freezer until needed (frozen stock will keep for up to 3 months).
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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