Will keep covered in refrigerator for days or can be reduced and frozen for month

vegetable stock

Almost any vegetables can go into this stock, depending on what is at hand, including spinach. If you do add spinach, just remember you will get a murky looking stock instead of a clear result.

2 onions, quartered

2 carrots, chopped

3 tomatoes, chopped

1 tbsp olive oil

2 sticks celery, chopped

4 mushrooms, sliced

1 fresh or dried bay leaf 6 black peppercorns

Combine onions, carrots and tomatoes in a large roasting pan and toss with oil. Roast at 200°C for 30 minutes or until browned. Transfer vegetables to a large stockpot, add remaining ingredients and cover with 3 litres (12 cups) water. Bring to the boil, skimming scum as it rises to the surface. Reduce heat and simmer, uncovered, for 2 hours. Strain stock through a muslin-lined sieve and discard solids. Cool, cover and refrigerate until ready to use.

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