Vegetable Stock
Ingredients
- 9 oz carrot
- 9 oz onion
- 5 1/3 oz leek roughly cut
- 9 oz celery
- 3 1/2 oz mushroom trimmings
- 4 tbsp oil
- 9 pint water
- 14 oz squashed tomatoes
- 10 peppercorns
bouquet garni
- 1 sprig thyme
- 1 bayleaf
- parsley stalks
Instructions
- Sweat the vegetables in the oil in a stockpot.
- Add the water and bring gently to the boil, then add the mushrooms, tomatoes, herbs and peppercorns.
- Simmer gently for 45 minutes, continuously removing any scum and fat.
- Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Calories: 932 kcal
Carbohydrates: 97 g
Protein: 16 g
Fat: 59g
Saturated Fat: 5 g
Trans Fat: 1 g
Sodium: 659 mg
Potassium: 3401 mg
Fiber: 24 g
Sugar: 46 g
Vitamin A: 49661 IU
Vitamin C: 118 mg
Calcium: 514 mg
Iron: 7 mg