Vegetable Stock

 

3 LITRES

 

Ingredients

Water                                                                   5 ltr

Onion (studded with cloves)                               200 g

Carrots                                                              200 g

Leeks                                                                100 g

Celery                                                               100 g

Bouquet garni                                                     1 large

 

Method

  1. Add the peeled whole vegetables and bouquet garni.
  2. Cover with cold water, bring to the boil, skim and simmer for 4 hours.
  3. Skim, strain and use as required.

 

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