DISHORA · RECIPES
Vegetable Stock
An unsalted stock for flexible cooking.
Next: ingredients for 8 cups.
DISHORA · RECIPES
Ingredients · 8 cups stock
2 onions (300 g) · 3 carrots (300 g)
3 celery stalks (180 g)
6 oz mushrooms (170 g)
4 garlic cloves · 6 parsley sprigs
2 bay leaves · ½ tsp peppercorns
10 cups water (2.4 L)
Extra water if needed for final yield
DISHORA · RECIPES
Equipment for the batch
6-quart stockpot · knife and board
Fine-mesh strainer
Large heatproof bowl · ladle
Measuring jug
Shallow storage containers
DISHORA · RECIPES
First: prepare the vegetables
Wash carrots, celery and parsley.
Clean mushrooms; peel onions and garlic.
Cut onions, carrots and celery into
rough 1-inch pieces; halve mushrooms.
Visit the recipe for all instructions.