Vegetable Stock

1. 1

   Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.

2. 2

   add the onions, carrots, parsnips& toss to coat in oil.

3. 3

   Bake for 30 minutes.

4. 4

   Transfer baked vegetables to large heavy-based pan.

5. 5

   Add celery, bay leaves& bouquet garni, the peppercorns, and the water.

6. 6

   Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.

7. 7

   Strain liquid through a large sieve lined with cheesecloth.

8. 8

   Discard vegetables.

9. 9

   Allow to cool.

10. 10

    Refridgerate.

11. 11

    Remove the fat that has settled on the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.