Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 1 litres
Ingredients: 1 medium celeriac, cut into large chunks; 3 large carrots, halved lengthways; 2 leeks, white part only, chopped; 2 sticks of celery, cut into large chunks; 200 g white button mushrooms, halved; 3 onions, quartered; 3 garlic cloves; 1 head of fennel, outer leaves removed, cut into large chunks; 4 sprigs of thyme; 4 sprigs of flat-leaf parsley

Preparation info

Makes about
1 litres

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Vegetable stocks are wonderful for adding flavour to vegetarian sauces, soups and other dishes. Don’t be tempted to use any old vegetables: some work better than others, and making stock is not a way to clear out the fridge or pantry.

Ingredients

3 large carrots, halved lengthways
1 medium celeriac, cut into large chunks
2 sticks of celery</

Stock
Gluten-free
Vegan

Method

Put all the ingredients into a large pot and cover with 2 litres water.
Bring to the boil, then simmer, uncovered, for 1 hour. Strain the stock and leave to cool. Vegetable stock will keep for up to 1 week in the fridge or 6 months in the freezer.