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Vegetable Stock Recipe

kept byFODMAPVego

prep: 10 mins (+ 1 hour cooling time)
To freeze: Transfer to a freezer-proof container. Label, date and freeze for up to 3 months. Place in the fridge overnight to thaw.


1 tablespoon vegetable oil
2 large brown onions, halved, coarsely chopped
1 (about 300g) swede, peeled, coarsely chopped
2 carrots, peeled, coarsely chopped
4 celery sticks, coarsely chopped
3L (12 cups) cold water
6 fresh parsley stalks
10 whole black peppercorns
3 dried bay leaves



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