Vegetable stock

Vegetable stock

By
From
Encyclopedia of Food and Cookery
Makes
1.75 litres

Use in place of beef or chicken stock in soups, sauces and casseroles.

Ingredients

Quantity Ingredient
1 onion, chopped
1 leek, chopped, (white part only)
3 sticks celery, chopped
1 parsnip or turnip
1 piece ginger, finely chopped
1 bouquet garni
12 peppercorns
2 teaspoons coarse salt
2 litres water

Method

  1. Put all the ingredients in a large saucepan or stockpot. Bring to the boil, lower the heat and simmer, partially covered, for about 1 hour.
  2. Pour the liquid through a colander set over another container, pressing the vegetables against the sides of the colander to extract the juices; discard the solids. Pour through a strainer, cool and refrigerate.
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