Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 1 litre (1¾ pints)
Cuisine: Swiss
Ingredients: 40 g (1½ oz) each of onion and leek; 40 g (1½ oz) each of onion and leek; 20 g (¾ oz) each of celery and fennel; 20 g (¾ oz) each of celery and fennel; 30 g (1¼ oz) each of cabbage and tomato; 30 g (1¼ oz) each of cabbage and tomato; 30 ml (2 tablespoons) vegetable oil; 1.2 litres (2 pints) cold water; ½ bay leaf; 1 clove; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Makes about
1
litre

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

40 g (1½ oz) each of onion and leek
20 g (¾

Europe
Switzerland
Stock
Gluten-free
Vegan

Method

Peel, trim, wash, etc as appropriate, cut up and chop finely. Keep them separate.

Heat in a large pan and sweat the onion and leek in it for 4-5 minutes. Add the remaining vegetables and sweat for a further 10 minutes.

Add, and simmer for 20 minutes. Strain through a fine sieve or cloth, allowing it to drip.

Season to taste with salt and pepper. Use immediately, or refri