Vegetable Stock

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    Elise Carver
    Elise Carver
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    • "Posts:" 8
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    Another recipe I found a little while back, this time on http://www.taste.com.au. A great recipe, and one that won’t take forever to prepare.

    Yield: Makes about 8 cups of broth, depending on cooking time
    Active Time: 15 minutes (+1 hour cooling time)
    Total Time: 2-3 hours

    Ingredients:
    1 tablespoon 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

    Method:
    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.

    Hints & Tips:
    To freeze: Transfer to a freezer-proof container. Label, date and freeze for up to 3 months.
    To use: Remove from freezer & place in the fridge overnight to thaw.

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