Vegetable stock (and nage)

Fairlady
0 serving
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

300.00 g carrots — sliced
2.00 leeks — white part
100.00 g celery stalks — thinly sliced
50.00 g fennel — bulb, sliced
150.00 g shallots — thinly sliced
100.00 g onion — thinly sliced
2.00 garlic — cloves unpeeled
BOUQUET GARNI
250.00 ml wine — dry white
2.00 Litres water
45.00 ml white wine
10.00 white pepper — crushed
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Method:

Place all ingredients, except peppercorns, in a saucepan.
Bring to boil over high heat, then cook at a bare simmer for 45 minutes, skimming as necessary. After 35 minutes, add muslin-wrapped peppercorns.
Strain mixture through a fine-mesh conical sieve into a pan or bowl and cool it as quickly as possible by plunging the pan or bowl into a container of ice cubes.
As soon as the stock is cold, transfer it into airtight containers, keeping what you need in the fridge and freezing the rest.
All stocks can be kept in the fridge for several days, or in the freezer for several months.
Makes 1,5 litres (6 cups).



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