Guest guest Posted February 1, 2010 Report Posted February 1, 2010 Vegetable Stock (freezes well) 3lt (6 pints) Water 450g (1lb) Carrots 450g (1lb) Onions 225g (½ lb) Turnips 6 Celery Stalks 2 Leeks 25g (1oz) Butter 6-8 Peppercorn 1 Bouquet Garni 2 tsp salt Peel the carrots and turnips, cut into chunks. Peel the onion, cut into large pieces. Wash and cut the celery into large pieces. Wash and slice the leeks. Melt the butter in a large saucepan, sauté the vegetables until browned, stirring frequently. Add the remaining ingredients and water. Bring to the boil and simmer, partially covered, for 3 hours. The liquid should reduce by one third. Pour the liquid through a colander lined with wet muslin. Cool and store in refrigerator until required. Quote
Guest guest Posted February 1, 2010 Report Posted February 1, 2010 Thanks for posting this Jeff! I have yet to find ANY acceptable vegetable stock in the stores. There's nothing like doing your own. Ted > >jeff <flashback_lunchbox > ; monster-recipes >Mon, February 1, 2010 7:23:43 PM >[veg_grp] Vegetable Stock > > >Vegetable Stock (freezes well) Quote
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