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Home > Recipes > Basics > Vegetable Stock

Vegetable Stock

Submitted by: UK Recipes

Date submitted: 23 July 2009 at 23:38:58

Cover Recipe: "This stock is flavourful enough to be used in place of chicken stock if you prefer. Make in batches and freeze for up to 3 months."

Vegetable Stock

Yeild:

ml 

Ingredients:

2 tbsp,  Vegetable oil

125 g,  Carrots, roughly chopped

125 g,  Onions, roughly chopped

125 g,  Celery, roughly chopped

250 g,  Leeks, roughly chopped

2  garlic cloves

50 g,  fennel, roughly chopped

25 g,  turnip, roughly chopped

25 g,  tomato, roughly chopped

8 tbsp,  white wine

2000 ml,  water

1  bouquet garni

Preparation:

  1. Sweat the vegetables in the oil for 15 minutes while covered
  2. Add the wine, water and bouquet garni, simmer for 45 minutes stirring occasionally
  3. Strain through a fine sieve into clean containers, freeze for up to 3 months

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