Vegetable Stock Recipe

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Vegetable Stock Recipe

Ingredients:  Makes 2 liters

450 g swede, peeled and diced

450 g carrots, peeled and sliced

450 g onions, peeled and sliced

450 g leeks, trimmed, sliced and washed

Whole unpeeled bulb of garlic

Small branch lovage

Sprig thyme

2 bay leaves

Large sprig parsley

24 black peppercorns

4 liters water

 

Method:

Put all the ingredients into a stockpot or very large saucepan.  Bring very slowly to the boil then reduce the heat, partially cover with a lid, and simmer gently for about 4 hours.  Immediately after cooking, strain the stock into a large bowl through a large colander lined with a scalded and wrung out piece of muslin or linen; discard all the vegetables.  Cover the bowl with a food net or a clean teacloth, making sure it does not touch the stock.  Cool for 3-4 hours, then store in the refrigerator for up to 5 days before use.  For longer keeping, spoon measured amounts (, or 1 pint - 150, 285 or 570 ml) into rigid containers or polythene bags.  Seal, label and freeze immediately.

 

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