Vegetable stock

Vegetable stock

By
From
Meat
Makes
3 litres
Photographer
Dean Cambray

I wasn’t sure about including a recipe for vegetable stock in such an unashamedly meat-focused book, but it’s such a simple process that it seems silly to leave it out. Vegetable stocks are quick to make and they are a good way of adding flavour, albeit without a meaty depth.

Ingredients

Quantity Ingredient
2 large carrots, roughly chopped
3 sticks celery, roughly chopped
2 medium onions, roughly chopped
2 leeks, roughly chopped
1 fennel bulb, roughly chopped
1 cup parsley stalks and leaves, chopped
2 bay leaves
1 teaspoon black peppercorns
2 teaspoons salt
2 cups white wine
3 sprigs thyme

Method

  1. Put the chopped vegetables, parsley stalks, bay leaves, peppercorns and salt into a tight-fitting saucepan. Pour on enough water to cover. Bring to the boil slowly. Use a ladle to skim away the foam or other impurities that rise to the surface. When the stock boils, lower the heat and simmer very gently and add all the remaining ingredients, except for the parsley leaves. Simmer very gently for 45 minutes, skimming away any foam from time to time.
  2. Remove the pan from the heat and add the wine, parsley leaves and thyme. Once the stock has cooled completely, refrigerate overnight.
  3. Strain through a fine sieve then divide into batches and refrigerate or freeze. It keeps well in the fridge for up to 4 days and in the freezer for up to 3 months.
Tags:
Meat
Adrian
Richardson
La
Luna
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