Saturday, 5 November 2011

Vegetable Stock


2              large potatoes, thickly sliced
2 - 3         onions, quartered
4              cloves of garlic whole
3 - 4         carrots, thickly sliced
1              celery stalk, chopped
1              apple or pea, quartered
1 or 2       bay leaves
½            cup of fresh parsley
6-8           peppercorns
10            cups (2.5 litres) cold water

Scrub the unpeeled vegetables and cut into chunks. Place in a stockpot with the rest of the ingredients cover with the water. Bring to a boil, then simmer for 1-2 hours.

Strain the stock through a colander or cloth, pressing out the liquid from the vegetables. (The remaining solid vegetables make good compost material.)

The stock will keep refrigerated for 3 to 4 days, or may be frozen for 3-4 months.

Note: Vegetables should be rinsed, but there is no need to peel them. Avoid such strongly flavored vegetables as broccoli, cabbage, cauliflower, eggplant, peppers, and turnips.

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