Vegetable Stock
3lt (6 pints) Water
450g (1lb) Carrots
450g (1lb) Onions
225g (˝ lb) Turnips
6 Celery Stalks
2 Leeks
25g (1oz) Butter
6-8 Peppercorn
1 Bouquet Garni
2 tsp salt
Peel the carrots and turnips, cut into chunks.
Peel the onion, cut into large pieces.
Wash and cut the celery into large pieces.
Wash and slice the leeks.
Melt the butter in a large saucepan, sauté the vegetables until browned, stirring frequently.
Add the remaining ingredients and water.
Bring to the boil and simmer, partially covered, for 3 hours.
The liquid should reduce by one third.
Pour the liquid through a colander lined with wet muslin.
Cool and store in refrigerator until required.
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