Vegetable Stock

Name: Vegetable Stock
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes: about 1.5 l/52 fl oz/6 cups
Ingredients: 1 leek, roughly chopped; 1 onion, roughly chopped 1 bay leaf; 3 celery sticks, roughly chopped and leaves reserved; 2 carrots, roughly chopped; 1 fennel bulb, roughly chopped; a pinch of ground allspice; a pinch of sea salt; sprig of rosemary (optional); sprig of thyme (optional); 1 handful of parsley leaves; 4 garlic cloves, crushed with the blade of a knife; 5 white mushrooms, wiped clean and roughly chopped; 1 tbsp olive oil

Preparation info

Makes: about
1.5 l

Difficulty
Easy
Ready in
1 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Home-made stock is easy to make and a great way to use up vegetables that are past their best. Sweating rather than browning the veg gives the best result, I find.

Ingredients

1 tbsp olive oil
5 white mushrooms, wiped clean and roughly chopped
4 garlic cloves

Stock
Vegan
Gluten-free

Method

Put the oil in a large stock pan over a medium heat. Add all the ingredients, then cover and sweat for 2–3 minutes. Pour in 2l/70 fl oz/8 cups