Light Vegetable Stock
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
59
Sourness
29
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
10 large
Carrot (sliced)4 large
Onion (coarsely chopped)2 large
Potatoes2 medium
Turnip (coarsely chopped)1 tbsp
Salt2 tsps
Dried Thyme2 tsps
Whole Black PeppercornsDirections:
1
Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft
2
Pour stock through a colander into a large bowl
3
Strain stock again, through a fine sieve into another large bowl
4
Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft
5
Pour stock through a colander into a large bowl
6
Strain stock again, through a fine sieve into another large bowl