Vegetable stock

Name: Vegetable stock
Yield: Makes 1–1.5 litres (1¾-2½ pints)
Cuisine: British
Ingredients: 2 bay leaves; 5 carrots, peeled and roughly chopped; 20 black peppercorns; few thyme sprigs; 3 garlic cloves, peeled and roughly chopped; 3 onions, peeled and roughly chopped; 3 leeks, well rinsed and roughly chopped; 1 small head of celery, roughly chopped; 1 tsp fennel seeds; small bunch of parsley

Preparation info

Makes
1–1.5 litres

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

A well flavoured stock makes all the difference – to soups and sauces in particular. You can either buy good quality fresh stock or make your own. Don’t add salt to your stock, as you may want to reduce it down later.

Ingredients

3 onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
1 small head of

Europe
United Kingdom
Stock
Vegan
Gluten-free

Method

Place all the ingredients in a large saucepan and add cold water to cover. Bring to the boil, skim and simmer for 30–40 minutes.
Strain the liquor through a fine sieve. Taste and if the flavour isn’t strong enough, boil to reduce the stock down.