Light Vegetable Stock 8 litres of cold filtered
water
2 tablespoons of vinegar
2 large onions, coarsely
chopped
4 carrots, peeled and
coarsely chopped
4 celery sticks, coarsely
chopped
2 parsnips, peeled and
coarsely chopped
3 bay leaves
1 bunch of parsley
Place water in a large
stainless steel pot with vinegar, onion, carrots, celery, parsnip and
bay leaves.
Let stand for about 1
hour.
Place on heat and bring
to boil.
Remove any scum that
rises to the top.
Reduce heat, cover and
simmer for 2 hours.
Add the parsley and
simmer for an additional 10 minutes.
Strain the stock into a
large bowl.
The stock is now ready to
use. Store, covered in the refrigerator for a few days or freeze.
When freezing, freeze in 1
cup portions and also in ice cube trays.
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