Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 1.4 litres
Cuisine: British
Ingredients: 2 white onions, peeled and quartered; 2 fennel bulbs; a few bay leaves; a few sprigs of aromatic herbs, such as tarragon or chervil; 1.5 litres cold water; 1 tsp coriander seeds; 1 tsp white peppercorns; a few sprigs of aromatic herbs, such as tarragon or chervil; a few sprigs of aromatic herbs, such as tarragon or chervil; 1 head of celery; 2 leeks; 1 garlic bulb, cut in half; parsley stalks

Preparation info

Makes about
1.4 litres

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Ingredients

2 white onions, peeled and quartered
2 fennel bulbs
2 leeks
1

Europe
United Kingdom
Stock
Vegan
Gluten-free

Method

Put all the ingredients into a large saucepan, and bring to the boil. Skim and simmer at the merest blip for about 25 minutes. Strain and cool.

Store in the fridge for no more than a day to ensure its freshness.