Vegetable stock

 

Ingredients

  • 4 celery sticks, cut into chunks
  • 2 leeks
  • 2 carrots, cut into chunks
  • 1 onions
  •  skin on, cut into quarters
  • 2 garlic cloves, bashed
  • 500ml white wine
  • 1 star anis 
  • 5 peppercorns
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Method

  1. Tip everything into a large saucepan with a pinch of salt then cover with 1½ 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