Vegetable Stock

From The Silver Spoon (Phaidon Press Ltd, 2005)Serves 4-6

2 potatoes, coarsely chopped
2 onions, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 turnips, coarsely chopped
1 celery stalk, coarsely chopped
3 cherry tomatoes, coarsely chopped

  1. Place all the vegetables in a large pan, pour in 6 1/4 cups water, add a pinch of salt and bring to a boil.
  2. Lower the heat and simmer gently for about 20 minutes.
  3. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.

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