Vegetable Stock

• 2 Carrots, Finely Diced
• ½ Fennel Bulb, Finely Diced
• 1 Brown Onion, Finely Diced

Sweat the finely diced vegetables in a saucepan with the grapeseed oil, being careful not to add any colour. Deglaze with the white wine and continue to cook until almost all the wine has evaporated. Add 1.2 litres (44 fl