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2.75 litres
Easy
4 hr
By Ken Hom
Published 2002
Vegetarian cooking presents a problem when it comes to stock. In the absence of poultry, fish or meat, it is difficult to prepare a truly rich stock, the foundation of any cuisine. But, of course, it is the animal fat that makes it ‘rich’, and for many people that is too high a price to pay.
Although vegetable stocks tend to lack robustness they can still serve our purpose. One of the best vegetarian stocks I have ever sampled was that of Chef