Kids Only
 Vegetable Stock


5 minutes preparation + 2 hours cooking

2 leeks, sliced
125g mushrooms or mushroom trimmings
2 onions, sliced
2 carrots, sliced
2 sticks celery, sliced
2 large ripe tomatoes, chopped
3 sprigs parsley
1 bay leaf, fresh or dried
½ teaspoon grated lemon rind
6 black peppercorns

Place all ingredients in a large saucepan and add water to cover. Bring to the boil and simmer over gentle heat for 2 hours. Remove from heat and strain into a clean bowl, pressing the vegetables to extract the flavour. Refrigerate and use as required.

Makes 5 cups.

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.

Recipe © State of Western Australia, 2012.

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