8 dried Prunes, halved (provide an amazing depth of flavour)
12 Peppercorns
1 Tomato, quartered
4ltrs cold Water
Instructions
Makes 3ltrs
Heat the Olive oil in a large stock pot over
medium heat. Add carrots, celery, onion, turnip,
mushrooms & garlic, stirring to coat in oil. Cook
the vegetables, stirring continuously, until
golden brown, about 10mins. Caramelizing the veg
before adding water will give your stock a big
boost of flavour.
Wrap parsley bunches, bay leaves & thyme sprigs with
a string. Add the bundle to the pot with prunes,
peppercorns & tomato.Add cold water. Bring mixture
to a gentle boil. As soon as it starts to boil lower
heat to very low and simmer for 1hr.
The stock should remain fairly still with just a
few bubbles coming to the top occasionally. DO NOT
STIR. Double strain the mixture into a large bowl.
Start with a medium mesh strainer, to remove all
of the large particles. Then strain again through
a finer strainer to remove any tiny bits. Cool and
refrigerate for up to 1 week or you could freeze
for up to 6 months.
Originally Submitted
9/17/2013
0 Out of 5 from
0 reviews
You can add this Vegetable Stock recipe to your own private DesktopCookbook.
