Vegetable stock

Vegetable stock

By
From
French Lessons
Makes
2 litres
Prep
15 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 onion, finely sliced
2 carrots, finely sliced
1/2 leek, finely sliced
2 celery stalks, finely sliced
1 fennel bulb, finely sliced
4 garlic cloves
4 white peppercorns
6 coriander seeds, crushed
3 star anise
3 sprigs thyme
2.5 litres water
4 sprigs tarragon
6 sprigs chervil
2 sprigs coriander

Method

  1. Put the sliced vegetables, garlic, peppercorns, coriander seeds, star anise and thyme in a stockpot or large saucepan and pour on the water.
  2. Bring to the boil over a high heat. As soon as the stock boils, reduce the heat and simmer gently, uncovered, for 10 minutes. Remove the pan from the heat, add the herbs, cover with a tight-fitting lid and leave to infuse for 30 minutes.
  3. Strain through a fine sieve into a pitcher or bowl and refrigerate overnight. If not using immediately, divide into 500 ml batches and freeze. If using from frozen, leave to thaw out in the refrigerator overnight, or defrost quickly in the microwave. This minimises the risk of harmful bacteria forming.
  4. The stock will keep in sealed containers in the fridge for 2 days or up to 3 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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