Vegetable stock

Name: Vegetable stock
Yield: Makes about 1.5 litres
Ingredients: 2 celery sticks, trimmed and roughly chopped; few basil sprigs; 1 lemon, cut into wedges; 5 carrots, trimmed and roughly chopped; ½ garlic bulb; 1 leek, white part only, trimmed and roughly chopped; 2 onions, trimmed and roughly chopped; 200 ml dry white wine; 6 coriander seeds; few chervil sprigs; few chives; 6 white peppercorns; 6 pink peppercorns; 2 star anise

Preparation info

Makes about
1.5 litres

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

Ingredients

5 carrots, trimmed and roughly chopped
2 onions, trimmed and roughly chopped
2 celery sticks, trimmed and roughly chopped

Stock
Vegan
Gluten-free

Method

Put the vegetables into a stockpot, cover with 1.5-2 litres cold water and bring to the boil. Lower the heat and simmer for about 10 minutes. Add the herbs, garlic and spices. Simmer for a further 2 minutes, then add the white wine and lemon wedges. Remove from the heat and leave to cool completely.
Chill for 24 hours, dividing the stock into smaller batches if