Vegetable stock
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 1 litre
Ingredients
- 4 celery sticks, cut into chunks
- 2 leeks, cut into chunks
- 2 carrots, cut into chunks
- 1 onion, skin on, cut into quarters
- 2 garlic cloves, bashed
- 1 star anise
- 5 peppercorns
- bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
Method
- STEP 1
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
