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heartfoundation.org.au|Helpline 13 11 12

Vegetable stock

2 hours plus cooling time (10 minutes)
Serves 2.5 litres
    1 tablespoon olive oil
  • 2 brown onions, roughly chopped
  • 1 leek, roughly chopped
  • 1 swede, peeled, roughly chopped
  • 2 carrots, peeled, roughly chopped
  • 4 celery sticks, roughly chopped
  • 4L cold water
  • 8 fresh parsley stalks
  • 10 whole black peppercorns
  • 3 bay leaves
Heat oil in a stockpot or large saucepan over medium-high heat. Add the
onion, leek, swede, carrot and celery and cook, stirring, for 5 minutes or
until brown.

Ass the water, parsley, peppercorns and bay leaves and bring to the boil.
Reduce heat to low. Simmer, uncovered, for 2 hours, skimming the top every
30 minutes.

Remove from the heat and pass the stock through a fine sieve/strainer.
Discard solids. Allow to cool, then refrigerate.

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