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Vegetable stock
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18 rates
Preparation : 10 min
Cooking : 1 h 30
Total time : 1 h 40 Rest : 0 min
6 people
2 cloves
1 leaf bay
1 pinch salt
1 pinch pepper
1.5 L water
2 carrot
2 onions
1 stalk celery
Associated products
Tips
Homemade stock is extremely easy to make and can be used in a wide range of dishes, including risottos, roasts and stews. It is a healthy alternative to shop-bought stock cubes, which can contain artificial preservatives and high levels of monosodium glutamate. Homemade stock is extremely rich in vitamins and mineral salts.
RECIPE STEPS
1
Wash, peel and cut the vegetables into pieces.
- 2 onions
- 1 stalk celery
- 2 carrot
2
Put all the ingredients in the metal bowl and run the program.
- 2 cloves
- 1 pinch salt
- 1 pinch pepper
- 1.5 L water
- 2 onions
- 1 stalk celery
- 1 leaf bay
- 2 carrot
Steam
01:30:00 / / 110°C
3
Strain the stock and set aside the vegetables. The vegetables can be used to make soup or served cold in a salad, dressed with a little olive oil.
4
The stock will keep in the fridge for 3 days.
© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version IT
1 comment
Carrots not included in the steps. I'm guessing they are to be treated the same as the onions and celery?