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Basic Vegetable Stock
Preparation info
- Difficulty
Easy
- Ready in
10 min
Appears in
Published 1986
Do not expect this to taste delicious in itself; it adds a subliminal flavour to any soup or stew and is an additional source of nutrition. It will keep happily for a couple of weeks, or may be frozen for up to 3 months.
Ingredients
2 heads 2 2
Method
Clean and prepare the vegetables, chop coarsely and boil in the water for 30 minutes. Leave to cool, then purée the mixture and pass it though a sieve. Discard the vegetable debris and store the stock in a sealed container in the refrigerator.
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