Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 1 litre (1¾ pints, 4 cups)
Ingredients: 1 sprig of fresh thyme; 75 g (3 oz, ½ cup) celeriac, chopped; 75 g (3 oz, ¾ cup) white cabbage, chopped; 1 celery stick, chopped; 4 garlic cloves, chopped; 2 teaspoons salt; 1 onion, chopped; ½ head fennel, chopped; 2 tablespoons olive oil; 4 black peppercorns; 1 small leek, chopped; 2 large carrots, chopped; 1 bay leaf; 125 ml (4 fl oz, ½ cup) white wine (optional); 1.5 litres (2½ pints, 6¼ cups) water

Preparation info

Makes about
1 litre

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

There are as many different recipes for vegetable stock as there are cooks, but most of them contain sweet-tasting vegetables such as carrots and leeks.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 small leek, chopped<

Stock
Vegan
Gluten-free

Method

Heat the oil in a large saucepan, add all the vegetables and the garlic and cook gently for about 5 minutes, until softened. Add the wine, if using, then add the peppercorns, thyme, bay leaf and water.

Bring to the boil, add the salt and simmer for 40 minutes, until reduced by a third of its original volume. Strain through a fine sieve and leave to cool. Refrigerate until required or fr