Vegetable stock

Vegetable stock

By
From
Nathan Outlaw's Home Kitchen
Makes
2 litres
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 onions, peeled and very finely chopped
6 carrots, peeled and finely chopped
6 celery sticks, finely chopped
2 leeks, trimmed, washed and finely sliced
2 garlic cloves, peeled and crushed
10 white peppercorns
1 star anise
2 teaspoons fennel seeds
A pinch sea salt
500ml dry white wine
1 sprig of thyme
a handful parsley stalks

Method

  1. Put all of the vegetables, the garlic, spices and salt into a large saucepan and pour on enough cold water to cover. Bring to a simmer over a medium heat. Simmer for 30 minutes.
  2. Remove from the heat then pour the wine into the stock and add the herbs. Leave to cool.
  3. For best results, leave overnight in the fridge before straining the stock to remove the vegetables, spices and herbs. The stock is now ready to use. It is best used the day after it is made or it can be frozen for up to 2 months.
Tags:
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