Vegetable Stock

Name: Vegetable Stock (Fond de légumes)
Yield: Makes 1 litre (1¾ pt)
Cuisine: Swiss
Ingredients: 40 g (1½ oz) onions cut up and finely chopped; 40 g (1½ oz) leeks cut up and finely chopped; 20 g (¾ oz) celery cut up and finely chopped; 30 g (1¼ oz) cabbage cut up and finely chopped; 20 g (¾ oz) fennel cut up and finely chopped; 30 g (1¼ oz) tomatoes cut up and finely chopped; 1.5 litres (2½ pt) water; ½ bay leaf; ½ clove; salt and freshly ground pepper; salt and freshly ground pepper

Fond de légumes

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This vegetable stock is usually used for soups and vegetarian dishes. It can be used, reduced, in sauces like tomato, and salad dressings, instead of olive or other oil.

Ingredients

40 g (1½ oz) onions cut up and finely chopped
40 g (1½

Europe
France
Switzerland
Stock
Vegan
Gluten-free

Method

Sweat the onions and leeks in a non-stick pan for 4-5 minutes.
Add the remaining vegetables and sweat for a further 10 minutes.
Add the water with the bay leaf and clove, and simmer for 20 minutes.
Strain through a cloth or fine sieve, allowing it to drip, and season to taste.