Makes ~12 cups
Ingredients:
- 12-14 cups water
- 400g swede
- 3 cloves garlic
- 3 celery stalks
- 1 large leek
- 1/2 cup parsley
- 1 Tblsp rice bran oil
- 1 tsp salt
- large pot with a lid (adjust water to pot size)
Method:
- peel the swede and chop into large pieces
- peel the garlic and crush the cloves
- wash the celery stalks and chop into large pieces
- dice the leek into 2cm rounds
- heat the oil in the pot over a medium heat and add the vegetables, stirring often
- cook for 5 minutes, or until they are a light golden colour
- cover with water
- place the lid on the pot and bring to the boil
- decrease the heat and simmer, partially covered for 1 hour, or until vegetables are very soft
- strain the stock
- set aside to cool, then transfer to an airtight container
Suggested uses:
- mash potato
- as a liquid in stir fries
- to cook rice or risotto
- in noodle dishes: see Low Chemical Recipes, free from gluten and dairy; Lite Bites and Lunches; Combination Elimination Soup
- freeze excess in small containers to defrost when required
