Vegetable Stock

Keep a batch of chicken stock in the freezer for use in stews, casseroles, risottos, soups and more.

The ingredient of Vegetable Stock

• 1 tbsp vegetable oil
• 2 large brown onions halved coarsely chopped
• 1 about 300g swede peeled coarsely chopped
• 2 carrots peeled coarsely chopped
• 4 celery sticks coarsely chopped
• 3l 12 cups cold water
• 6 fresh parsley stalks
• 10 whole black peppercorns
• 3 dried bay leaves

The Instruction of vegetable stock

• heat the oil in a stockpot or large saucepan over medium high heat add the onion swede carrot and celery and cook stirring for 5 minutes or until brown
• add the water parsley peppercorns and bay leaves and bring to the boil use a fine slotted spoon or fine metal sieve to remove any scum that rises to the surface reduce heat to medium low and simmer uncovered for 2 hours skimming the surface every 30 minutes remove from heat set aside for 30 minutes to cool slightly
• place a fine sieve over a large heatproof bowl carefully strain stock through the sieve discard contents of sieve cool to room temperature
• cover the stock with plastic wrap or place in an airtight container and store in the fridge use stock as required

Nutritions of Vegetable Stock

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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