Vegetable Stock

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

Preparation info

Makes about
1.5 litres

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

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

Gluten-free
Vegan

Method

Put the vegetables into a stockpot, cover with the cold water and bring to the boil. Lower the heat and simmer for about 10 minutes. Add all the remaining ingredients to the pot, ensuring that they are fully submerged in the water. Simmer for a further 2 minutes, then add the white wine and lemon wedges. Turn off the heat and leave to cool completely.

Chill for 24 hours, dividing the st