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How To Make Vegetable Stock

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How To Make Vegetable Stock


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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. Enlarge 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.
Serves:
recipe makes 1.5 litres
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes

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 .

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Tips & Comments
  1. loz123

    Why on earth does this include lemon? Not even 'a squeeze of lemon', it tells you to put a whole lemon in it. Totally ruins an otherwise nice recipe, what a waste of good veg! :-(

  2. jhoncena

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  3. phoenixjs

    Anonymous is most correct. Forget the Lemon in this recipe.

  4. Anonymous

    Tried this but found the resulting stock had an overpowering lemon acidity.

  5. David12

    This stock is so simple, yet so essential! One might be tempted to think such a basic recipe is unnecessary as it is so obvious, but the secret is in the details so well explained here.