Vegetable
Stock
Suitable stock that can be
substituted for chicken stock
Ingredient
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks - including leaves - chopped
2 parsnips, peeled and chopped
1 small turnip, peeled and chopped
pepper to taste
1.8 liter (3 1/4 pints) water
In a large saucepan combine all the ingredients, bring to boil, lower
heat and simmer for 1 hour. Don't be surprise how "greasy" vegetables
are - simple skim off occasionally. When the veggies are very soft,
remove from heat and strain through a fine strainer.
Mash the veggies into a puree to extract all the liquid. Discard
the mushy pulp. You can store the stock in the fridge, or try freezing
it in ice cube trays - they are great adding flavor to rich during cooking.
