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Vegetable stock recipe And Books

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Vegetable stock recipe and books

So you would like to know how to make Vegetable stock recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


vegetable stock
jamie oliver
naked chef

for roughly 3 litres of stock:
1 tablespoon olive oil
2 medium onions
2 large carrots roughly chopped
2 large leeks roughly chopped
1/2 head of celery (use the stringy stockier bits) roughly chopped
1/2 bulb of fennel roughly chopped
1/2 head of garlic broken up and roughly chopped
4 litres water
2 sprigs of thyme
1 sprig of rosemary
3 bay leaves
1 dried chilli
4 peppercorns
2 teaspoons salt
for a little mare interest you can throw in a handful of dried mushrooms

Heat the olive oil in a large deep thick bottomed pan and add alt the vegetables and the garlic.
Sweat gently without colouring for 5 minutes until slightly tender you can cover with a lid if you want.
Add the cold water.
Bring to the boil and skim.
Add all the fresh herbs the chilli peppercorns and salt.
Simmer this for 2 hours skimming every now and again.
After 2 hours pass it through a sieve. You can keep the stock in the fridge for up to a week or you can freeze it in small containers for about 3 to 4 months.




(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Vegetable stock recepie. Check out these great recipe books and learn how to make Vegetable stock!
View Recipe Books - Vegetable Recipe


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