Homemade Vegetable Stock Recipe:
Makes about 900ml
1 large onion, peeled
125g carrot, peeled
1 celery stalk
175g mixed root vege (kumara, parsnip, swede etc) peeled
1 bay leaf
6 black peppercorns
900ml pints water
Chop all the veges. Melt the butter in a large saucepan and saute the onion for 5 minutes. Add the remaining ingredients and cover with the water. Bring to the boil and simmer for about 1 hour. Strain the stock and squeeze any remaining juices from the vegetables through a sieve.
Freeze in individual portions
that can be taken out and used as required.