How to Make Vegetable Stock

Step 1

Make sure all the vegetables are VERY clean. Place them in non-reacting (NO ALUMINIUM) stock pot. Cover the vegetables with cold water only cover them.

Step 2

Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat and let infuse for 30 minutes.

Step 3

Strain very carefully through a five sieve, discarding all the solids.