Vegetable Stock

Ingredients:

  • 250g Carrots
  • 125g Onions
  • 125g Celery
    • Spice Bag:
  • 5g Parsley stems
  • 1 Bay Leaf
  • 3g White Peppercorns
  • 3g Dried Thyme
  • 5L Water

Directions:

  1. In a large stock pot, place 5L of water along with vegetables and bring to a boil.
  2. In cheesecloth, add all spices and tie with string.
  3. Add spice bag to stock and tie string to handle so it doesn’t sink.
  4. Simmer for 45 minutes, strain, and reserve.
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