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.

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

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