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Vegetable Stock


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The ingredient of Vegetable Stock

  • 1 tablespoon vegetable oil
  • 2 large brown onions halved coarsely chopped
  • 1 about 300g swede peeled coarsely chopped
  • 2 carrots peeled coarsely chopped
  • 4 celery sticks coarsely chopped
  • 3l 12 cups cold water
  • 6 fresh parsley stalks
  • 10 whole black peppercorns
  • 3 dried bay leaves

The Instruction of vegetable stock

  • heat the oil in a stockpot or large saucepan over medium high heat add the onion swede carrot and celery and cook stirring for 5 minutes or until brown
  • add the water parsley peppercorns and bay leaves and bring to the boil use a fine slotted spoon or fine metal sieve to remove any scum that rises to the surface reduce heat to medium low and simmer uncovered for 2 hours skimming the surface every 30 minutes remove from heat set aside for 30 minutes to cool slightly
  • place a fine sieve over a large heatproof bowl carefully strain stock through the sieve discard contents of sieve cool to room temperature
  • cover the stock with plastic wrap or place in an airtight container and store in the fridge use stock as required

Nutritions of Vegetable Stock

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