Vegetable stock

1. Place chopped carrots, celery, onion and a bouquet farni into a large stockpot. cover with water and bring to the boil. Reduce the heat and simmer the stock for up to 1 hour.
2. Ladle through a fine sieve, pressing the vegetables against the sieve to extract any extra liquid. Season to taste with salt and freshly ground balck pepper, let cool and refrigetate for up to 3 days.



Posted on March 16, 2014, in ជំនួយម្ហូបឆ្ងាញ់. Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: