Classic Vegetable Stock

Ingredients

• 4 pcs Celery stick
• 2 pcs Leek
• 2 pcs Carrots
• 1 pcs Onion
• 2 clove Garlic
• 500 ml Dry white wine
• 1 pcs Anise star
• 5 pcs Black peppercorns
• 2 sprig Parsley, fresh
• 2 sprig Thyme, fresh
• 1 pcs Bay leaf

Method

1. Cut the celery, leeks and carrots into chunks.
2. Cut the onion into quarters.
3. Peel and crush the garlic cloves.
4. Tie the parsley, thyme and bay leaf together to make a bouquet garni.
5. Put all the ingredients in a large saucepan, add a pinch of salt, then cover with 1½ litres of water.
6. Bring to the boil, then reduce to a simmer and cook for 2 hours.
7. Remove from the heat, pour the liquid through a sieve into a large heatproof container and use as needed. (The stock will last for up to 1 week if kept in the fridge).