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    Vegetable Stock

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    Vegetable Stock

    You can make stock from all kinds of vegetables but avoid potatoes, parsnips, beetroot or brassicas.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Makes: 2 litres


    • 1 white turnip, chopped (optional)
    • 2 onions, roughly sliced
    • 2-3 leeks, green parts only, sliced
    • 3 sticks celery, chopped
    • 3 large carrots, chopped
    • 1/2 a fennel bulb, chopped
    • 110g mushrooms
    • 4-6 parsley stalks
    • Large sprig thyme
    • A few peppercorns


    1. Put everything into a pan, add 2 litres cold water, bring to the boil, then reduce the heat, cover and simmer for 1-2 hours. Strain. When cold, refrigerate for up to a week, or freeze.

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