Vegetable stock

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Vegetable stock
Vegetable stock
Servings:Servings: 6 - Makes almost 3 litres of stock
Calories per serving:478
Ready in:1 hour 20 minutes
Prep. time:20 minutes
Cook time:1 hour
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:21st January 2013
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Good stocks take a bit of time to prepare and make but are worth the effort. Freeze the stock in plastic coffee cups and you'll have just the right amount, whenever you need it


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Ingredients

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Method

  1. Place everything in the biggest pan you have, cover and bring to the boil
  2. Reduce the heat, leave the lid slightly ajar, simmer gently for 1 hour, skimming any scum from the surface
  3. Resist the temptation to stir the stock or it will be cloudy
  4. Allow to cool a little and strain through a sieve taking care not to disturb the vegetables too much or the stock will be cloudy
  5. Allow to cool then refrigerate or freeze

See also

The trick to making crystal-clear stock: Ice filtered consommé

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