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
1/2 leek
25g butter
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.