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Categories:Viewed: 6 - Published at: 3 months ago
Ingredients
- 1 x water boiling
- 1 x celery
- 1 each carrots
- 1 each asparagus
- 1 each turnip
- 1 each parsley leaves
- 1 each potatoes peeled
- 1 each dandelion leaves
Method
- Reduce heat and simmer for hours and hours until stock is reduced by at least half.
- The more you reduce it, the easier it is to store- you can always thin it at cook time.
- I use the ends/clippings/peelings/scraps from whatever I'm cooking to make stock, so the exact recipe varies from time to time.
- If I don't have enough to make stock, I freeze the scraps until I get a pots worth.
- Anyway, when you're done, strain the stock, cool and freeze the liquid.
