Vegetable stock

Vegetable stock

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 celery, chopped
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 tarragon, optional
1 basil, optional
3 thyme, optional
1 star anise, optional
3 whole black peppercorns
250ml dry white wine
1 good-quality vegetable stock, crushed

Method

  1. Place all of the ingredients in a large saucepan with enough water to cover. Place over low heat and bring to a simmer, then cook for 30 minutes. Remove from the heat and strain before using. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again