Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 leeks, trimmed and finely chopped; 2 onions, peeled and finely chopped; 2 carrots, peeled and cut into 1cm (1/2in) dice; 2 celery sticks, finely chopped; 1 fennel bulb, cut into 1cm (1/2in) dice; 1 garlic bulb, sliced in half crossways; 100ml (3 1/2fl oz) dry white wine; 1 fresh thyme sprig; 1 bay leaf; 1 star anise; 1 tsp pink peppercorns; 1 tsp coriander seeds; pinch of salt

13 ingredients

2 steps

Ingredients

2 leeks, trimmed and finely chopped
2 onions, peeled and finely chopped
2 carrots, peeled and cut into 1cm (1/2in) dice
2 celery sticks, finely chopped
1 fennel bulb, cut into 1cm (1/2in) dice
1 garlic bulb, sliced in half crossways
100ml (3 1/2fl oz) dry white wine
1 fresh thyme sprig
1 bay leaf
1 star anise
1 tsp pink peppercorns
1 tsp coriander seeds
pinch of salt

Directions

1

Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.
2

Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste - if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.