Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 1.2 litres (2 pints)
Ingredients: 2 leeks, trimmed and finely chopped; 2 onions, peeled and finely chopped; 2 carrots, peeled and cut into 1cm (1/2in) dice; 2 celery sticks, finely chopped; 1 fennel bulb, cut into 1cm (1/2in) dice; 1 garlic bulb, sliced in half crossways; 100ml (3 1/2fl oz) dry white wine; 1 fresh thyme sprig; 1 bay leaf; 1 star anise; 1 tsp pink peppercorns; 1 tsp coriander seeds; pinch of salt

By Neven Maguire

March 14, 2014

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Cooks' Note

COOK AHEAD
This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.

Recipe information

Yield
Makes about 1.2 litres (2 pints)

Ingredients

2 leeks, trimmed and finely chopped

2 onions, peeled and finely chopped

2 carrots, peeled and cut into 1cm (1/2in) dice

2 celery sticks, finely chopped

1 fennel bulb, cut into 1cm (1/2in) dice

1 garlic bulb, sliced in half crossways

100ml (3 1/2fl oz) dry white wine

1 fresh thyme sprig

1 bay leaf

1 star anise

1 tsp pink peppercorns

1 tsp coriander seeds

pinch of salt

Preparation

Step 1
Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.
Step 2
Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste – if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.

Reprinted with permission from The MacNean Restaurant Cookbook: by Neven Maguire. © Neven Maguire 2012. Photography by Joanne Murphy. Published by Gill & Macmillan.

TagsStock White Wine Wine Alcohol Beverages Leek Root Vegetable Vegetable Onion Carrot Celery Fennel Garlic Lunch Dinner Gluten Free Nut Free Dairy Free Vegan Vegetarian Make Ahead Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes