Vegetable stock

Name: Vegetable stock
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Ingredients: 1 tbsp vegetable oil; 2 large brown onions, halved, coarsely chopped; 1 (about 300g) swede, peeled, coarsely chopped; 2 carrots, peeled, coarsely chopped; 4 celery sticks, coarsely chopped; 3L (12 cups) cold water; 6 fresh parsley stalks; 10 whole black peppercorns; 3 dried bay leaves

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Prep Time: 10 minutes

Cook Time: 135 minutes

Total: 145 minutes

Author : Amanda Kelly

slow cook vegetables vegan

Ingredients

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1 tbsp vegetable oil2 large brown onions, halved, coarsely chopped1 (about 300 grams) swede, peeled, coarsely chopped2 carrots, peeled, coarsely chopped4 celery sticks, coarsely chopped3L (12 cups) cold water6 fresh parsley stalks10 whole black peppercorns3 dried bay leaves

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Instructions

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Step 1

Heat the oil in a stockpot or large saucepan over medium-high heat. Add the onion, swede, carrot and celery and cook, stirring, for 5 minutes or until brown.

Step 2

Add the water, parsley, peppercorns and bay leaves and bring to the boil. Use a fine-slotted spoon or fine metal sieve to remove any scum that rises to the surface. Reduce heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface every 30 minutes. Remove from heat. Set aside for 30 minutes to cool slightly.

Step 3

Place a fine sieve over a large heatproof bowl. Carefully strain stock through the sieve. Discard contents of sieve. Cool to room temperature.

Step 4

Cover the stock with plastic wrap or place in an airtight container and store in the fridge. Use stock as required.