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.ย
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.
ย
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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Leeks
Onions
Carrots
Celery
Salt
Peppercorns
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