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Vegetable Stock

by Duval Timothy, Folayemi Brown and Jacob Fodio Todd from The Groundnut Cookbook

From The Groundnut Cookbook, this homemade vegetable stock is a staple for your cooking repertoire. The recipe is flavoured with carrots, celery and leeks.

From the book

Duval Timothy, Folayemi Brown and Jacob Fodio Todd

Introduction

Homemade stock adds depth of flavour to any recipe that could otherwise be made with water, and uses those extra vegetables that sometimes get a bit sad.

Although we give our recipe below, stock is a flexible thing. You can make a great one without one or two of the ingredients below, so it’s no big deal if you don’t have everything to hand.

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Ingredients

4 celery sticks
4 carrots
2 leeks
4 onions
2 bulbs of garlic
1 tbsp black peppercorns
1 tbsp rock salt
4 bay leaves

Method

Roughly chop the celery, carrots and leeks. Halve the onions and cut the garlic in half through its equator.

Place the vegetables in a large deep-sided pan and add the peppercorns, rock salt and bay leaves. Add 1.5 litres water, to cover the vegetables.

Bring the mixture to the boil, then turn down to a low heat and simmer, uncovered, for at least 30 minutes.

Strain the liquid. Decant the stock into a sterilized container and store in the fridge until ready to use.

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