Vegetable stock

Vegetable stock

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Use in place of beef or chicken stock in soups, sauces and casseroles.

Ingredients

Quantity Ingredient
1 onion, chopped
1 leek, chopped, white part only
3 stalks celery, chopped
1 parsnip or turnip
1 piece ginger (walnut-size), finely chopped
bouquet garni
12 peppercorns
2 teaspoons coarse salt
8 cups water

Method

  1. Put all the ingredients in a large saucepan or stockpot. Bring to the boil, lower heat and simmer, partially covered for about 60 minutes. Pour the liquid through a colander set over another container, pressing the vegetables against the sides of the colander to extract the juices; discard the solids. Pour through a strainer, cool and refrigerate.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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