Vegetable Stock

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Ingredients:

2 Large Leeks

2 Large Carrots

2 Large Onions

1 Celery Head

2.5 Litres (4 Pints) Of Water

1 Tsp Salt

8 Peppercorns

Instructions:

Peel as necessary and chop all the vegetables. 

Put them all into a pan, add the water, the salt and the peppercorns.

Bring it to the boil and turn down the heat and let it simmer for 2 1/2 hours

Then allow to stand until cool. Sieve and use or store as necessary.

 

This stock will keep in the fridge for up to 7 days in a sealed container

and in the freezer for up to 6 months.

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