Vegetable Stock

bone_broth___loseitloseit___the_low_carb_way

Ingredients

3 large onions
4 cloves garlic
3 leeks
3 stalks celery
30g flat-leaf parsley
2 tbsp coconut oil
10g fresh thyme
2 tsp black peppercorns
2 bay leaves

Method

  1. Preheat the oven to 200ºC. Quarter the onions and roughly chop the garlic, leeks and celery. Place the vegetables in a roasting pan, dot with coconut oil and roast for 30–40 minutes, or until golden.
  2. Place the vegetables, herbs, peppercorns and bay leaves in a large pot, fill with 3L cold water, bring to a boil and simmer for 1 hour, skimming off any foam that rises to the surface.
  3. Line a sieve with muslin cloth and strain stock into a large bowl. Allow to cool. Squeeze all the liquid from the vegetables by twisting the cloth.
  4. Refrigerate stock and use within 2 days, or freeze.

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