Vegetable stock
A staple in every kitchen – the homemade variety is easy to make and truly tasty, and you know exactly what is in it. The recipe below makes about 2 l of vegetable stock, it freezes well and is also good as a jelly.
Ingredients
- 1 leek, prepared and chopped
- 1 celeriac, prepared and chopped
- 4 carrots, prepared and chopped
- 2 parsnips, prepared and chopped
- 2 onions, prepared and chopped
- 1 fennel, prepared and chopped
- 4 bay leaves
- 1 tsp pepper corns
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp piment seeds
- handful flat-leaf parsley
- about 2.5 l water
- rapeseed oil
Method
- In a large saucepan, heat some rapeseed oil over moderate heat. Add all prepared vegetables and sweat for a few minutes while stirring. Add all spices, mix well. Add water and bring to the boil. Reduce heat slightly, cover and cook over moderate heat for about an hour. Remove from the heat and strain through a very fine-meshed sieve (or line a sieve with a muslin cloth, or a clean tea towel). Return stock to saucepan and briefly bring back to the boil.