Saturday, 5 November 2011
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
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.