Vegetable Stock Recipes

Ingredients :

2

2

6

1

1

5 ml

6

large onions, sliced

large carrots, sliced

stalks celery, sliced

small turnip, sliced

large leek, sliced

salt

black peppercorns

bunch fresh herbs or a bouquet garni

1. Pour 2.25 liters into a large pan, add the vegetables, cover and bring to the boil.

2. Skim off the scum as it rises.

3. Add the herbs, salt and pepper, cover and return to the boil.

4. Simmer for about 3 hours, or until the liquid has reduced by about half.

Serving suggestions

Use for vegetable and fruit soups if preferred to white stock, or whenever a vegetarian stock is required.

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