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Vege Stock

Ingredients:

2 parts veg

3 parts water by weight

Base - onions, carrot, celery (include onion skins after removal)

Consider - seaweed, mushrooms

NO brassicas

Consider lightly seasoning with salt , but not too much as you will want to add more salt when cooking with it.

Method:

Chop all vege as small as practical
Put on a baking tray in the oven on a medium-low heat for 2 hours
Remove from oven and add to large pot woth water, simmer for 1 hours

I divide into ziplock bags in 3 cup portions and freeze them lying flat. Takes up minimal room in the freezer.

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