Vegetable Stock
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A very good stock of carrots, leeks, celery, fennel, garlic and herbs with a dash of lemon juice.
Upon seeing me make this, my son's (some time vegetarian) girlfriend, Loz, teasingly said 'why not use a bouillon cube/powder'. And the answer is that unlike making other stocks, making a vegetable one is deeply therapeutic (with which she agreed).
Ingredients Picture
- Prepare the vegetables: trim the celery; remove the outer leaves and base and clean the leeks; trim and scrape the carrots; peel the onions; peel the garlics; trim the fennel and remove the base.
- Chop the onions and soften in the olive oil in a large pan. Meanwhile chop the garlic and add to the onion; along with sliced celery; sliced leeks; quartered and sliced carrots; and quartered fennel. Soften the vegetables for ten minutes or so Picture .
- Transfer the vegetables to a large saucepan and cover with two litres/3½ pints of water. simmer over a medium heat for 45 minutes. Take off the heat, add the herbs and the juice of half a lemon, cover and leave for a few hours.
- Drain the stock through a sieve and discard the vegetables. Lightly season the stock to taste with salt and pepper.
Categories: cstock cveg cvegetarian Recipe Id: r1310