Jeanette> Vegetable Stock 2 medium onions, quartered 2 medium carrots, cut into large chunks 1 stick of celery, cut into large chunks 1 turnip, peeled and quartered 1 parsnip, peeled and quartered 1 bay leaf 1 tablespoon of favorite fresh herb (eg: basil, sage, chives, marjoram or parsley) 4 cups of water Put all ingredients in a large saucepan. Cover and bring to the boil. Reduce the heat and simmer until all ingredients are soft. Strain liquid off and allow to cool. Place in an airtight container and put in refrigerator for use as required.
Posted on: Tue, 15 Oct 2013 06:58:02 +0000
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