Vegetable stock from The Complete Encyclopedia of Vegetables and Vegetarian Cooking: The Practical Cook's Guide to Every Type of Vegetable, with Over 300 Delicious Recipes (page 142) by Roz Denny and Christine Ingram

  • soy sauce
  • bay leaves
  • yellow bell peppers
  • celery
  • rosemary
  • fresh ginger
  • leeks
  • onions
  • thyme
  • parsnips
  • parsley stems

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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