Vegetable Stock

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READY IN: 2hrs
Recipe by Moody

From The Essential Vegetarian Cookbook

Ingredients Nutrition


  1. Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.
  2. add the onions, carrots, parsnips& toss to coat in oil.
  3. Bake for 30 minutes.
  4. Transfer baked vegetables to large heavy-based pan.
  5. Add celery, bay leaves& bouquet garni, the peppercorns, and the water.
  6. Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.
  7. Strain liquid through a large sieve lined with cheesecloth.
  8. Discard vegetables.
  9. Allow to cool.
  10. Refridgerate.
  11. Remove the fat that has settled on the top.

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