24
Vegetable Stock
I N G R E D I E N TS
❑
2 large onions upeeled, halved
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4 stalks of celery chopped
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2 large carrots peeled and chopped
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7 oz button mushrooms, halved
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1 head of garlic, halved crossways
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1 tsp whole black peppercorns
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1 bay leaf
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2 sprigs fresh thyme
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6 sprigs flat leaf parsley
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10 cups cold water
D I R E C T I O N S
1.
Add all the ingredients to the cooking pot.
2.
Close the lid and press the Slow Cook button. Press ON/OFF/START.
3.
When cooking has completed, let the stock cool until safe to handle and strain through a fine
mesh sieve.
4.
Use immediately or refrigerate overnight. Stock can be frozen in small air-tight containers for
future use.
