Vegetable Stock

Anton Edelman's vegetable stock is easy to make and invaluable in the kitchen
By Anton Edelmann
Vegetable Stock
  • Rating:
  • Serves: 400ml
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp olive oil
  • 25 g unsalted butter
  • 1 onion, or 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • half a bulb of fennel, sliced
  • 1 medium leek, finely chopped
  • 30 g trimmings, finely chopped
  • 550 ml water
  • 2 sprigs tarragon, finely chopped
  • 2 sprigs coriander, finely chopped

Method

1. Heat the olive oil and butter together in a large saucepan over a low heat and gently fry the vegetables for 2-3 minutes, without letting them colour.

2. Add the water; bring to the boil and leave to simmer slowly for 15 minutes.

3. Add the chopped herbs and cook for a further 5 minutes.

4. Using a ladle, push the mixture through a strainer to remove the bits and pieces.

5. Use immediately or store in a plastic container until required. Vegetable stock can be frozen.

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