Veggie Stock
Ingredients
2.5 lt water
250 ml (1 cup) dry white wine
2 large carrots
2 leeks
2 celery stalks
1 large onion
3 garlic cloves
1 small bunch parsley stalks
1 sprig thyme
2 peppercorns
Instructions
Roughly chop the vegetables and put them in a large stock pot with 2 lt water and the dry white wine. Bring to the boil over a high heat then reduce to a bare simmer, add the herbs and peppercorns, then slowly reduce the stock for 45 minutes. fine sieve. You can use it immediately, store it in the fridge for a week, or in the freezer for 3 months.
Notes
We use different vegetables in our veggie stock depending on the season, but it always has the classic base of carrot, onion, celery, garlic and herbs. You can add tomatoes or fennel in the summer, and mushrooms or leeks in the cooler months and these will give you fuller and more diverse flavours.
Makes: 1.5 lt
Preparation time: 15 mins
Cooking time: 40 minutes
Equipment: 5 lt stock pot, large fine sieve