ingredients
3/4 pound vegetable peelings, such as outer stalks of celery, watercress stalks, parsley stalks, tomato and mushroom peelings and green parts of leeks
1 large onion
3 peppercorns
bouquet garni
salt
method
Put all the ingredients into a sacepan and add 1 qt cold water. Bring to the boil and simmer for 1 1/2 hours. Strain, reduce and adjust seasoning to taste. Cooking time: about 1 1/2 hours.
• For brown vegetable stock, fry the vegetables in a little fat from roasted meat before cooking.
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