25 May 2009

the artful vegan - vegetable stock

by Eric Tucker

makes 3 litres

6 litres cold water
4 yellow onions
4 cloves garlic
4 carrots
2 celery stalks
2 fresh tomatoes
250g button mushrooms
2 bay leaves
6 allspice berries
2 pieces kombu sea vegetable
fresh thyme
sprig fresh rosemary
grated lemon zest
any root vegetables

  • bring ingredients to boil, then simmer for 1hr30 to reduce by one third
  • strain for stock
  • freeze unused stock in half pint bags


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