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How To Make Vegetable Stock

How To Make Vegetable Stock

Vegetable Stock Recipe. Follow top Chef Colin Wint's recipe for a classic Vegetable Stock. This is a key ingredient in many recipes. Devour our Vegetable Stock recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
recipe makes 1.5 litres
Prep =
10m
Cook =
45m
Total =
55m

Step 1: You will need

  • 2 carrots
  • 2 medium sized onions
  • 4 celery sticks
  • 1 fennel bulb
  • 2 courgettes
  • 1 tbsp vegetable oil
  • 1 bay leaf
  • 1 sprig of thyme
  • 5 ml coriander seeds
  • 1 ltr water
  • 1 lemon
  • 1 sharp knife
  • 1 chopping board
  • 1 large saucepan
  • 1 saucepan lid or tin foil
  • 1 measuring jug
  • 1 wooden spoon
  • 1 ladel
  • 1 sieve

Step 2: Prepare the vegetables

Chop the 2 carrots into pieces about 2 centimetres long.

Now roughly chop the 2 onions.

Next the 2 courgettes

And the 4 celery sticks

Remove any stalks from the fennel bulb. Chop into 4 large pieces, then chop each of these into smaller pieces.

Finally slice the lemon

Step 3: Into the pan

Warm 1 tablespoon of vegetable oil in a large saucepan for about a minute over a medium heat. Then add the onions, carrots, courgettes, fennel, celery and lemon. Then add the bay leaf and sprig of thyme. Leave to sweat down for 8-10 minutes.

Step 4: Add water

Pour in the litre of water and stir well. Put on a lid, or if your pot is too big for a lid you can cover it in tin foil. Cook for about 30 minutes.

Step 5: Strain

Ladle the liquid through a sieve into a bowl or jug and discard the vegetables.

The stock can be used immediately or stored in the fridge for up to 5 days. You could even freeze it until needed. It's an integral ingredient for many recipes including VideoJug http://www.videojug.com/film/how-to-make-a-wood-pigeon-and-lentil-salad .