Lulu Grimes

Vegetable Stock

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Method
  1. Put 500 g (1 lb 2 oz) mixed chopped carrots, celery, onions and leeks in a stockpot. Add a bouquet garni and 10 peppercorns.
  2. Add 2.5 litres (10 cups) cold water, bring to the boil and then simmer for 1–2 hours. Skim off any scum regularly.
  3. Press the solids to extract all the flavour, then strain and cool in the fridge.

© 2009 All rights reserved. Published by Murdoch Books.