Vegetable Stock

2Kg Vegetables
4.5 litres Water
1 Sachet d'epices
Yields 4 litres

Method

1. Clean and wash the vegetables to remove any dirt. Cut the vegetables into smaller pieces for maximum extraction of flavour.
2. Boil vegetable in cold water and simmer for an hour. Add the sachet 30 minutes before the finishing time.
3. Skim the stock from time to time, as the impurities will to the top.
4. Remove from the fire, strain and cool immediately for further usage.
5. Strain the stock and cool immediately.

Usage

1. It is used for making various types of vegetable soups such as minestrone from Italy.
2. It is used for making stews, ragouts, and many braised preparations.
3. Vegetable stock cannot be made into a glaze as it does not contain gelatine; but reduced vegetable stocks result in essence, which are very flavourful and can be used to enhance the flavour of soups and stews.