Basic vegetable stock recipe

Ingredients for 6 servings:

• 3 onions, roughly diced
• 2 stalk(s) leeks, the white part, cut into rings
• 1 tbsp butter
• 3 carrots, sliced
• 2 slice(s) celery, roughly diced
• 1 bulb(s) fennel, roughly chopped
• 2 stalks of broccoli, without florets, roughly diced
• ½ bunch parsley, roughly chopped
• 2 sprigs of thyme
• 8 black peppercorns
• 3 cloves
• 3 bay leaves
• Salt
• 100 ml white wine
• 1 ½ liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

versatile to use

Sauté the onions and leek rings in the butter for 3-4 minutes until translucent, stirring frequently. Then add the remaining vegetables, stirring frequently, and deglaze with the wine. Pour in the water, add all the spices except salt, and bring to a boil. Carefully skim off any foam that forms. Cook over low heat for about 45 minutes, just simmering, stirring occasionally. Then strain the liquid through a fine sieve, carefully add a little salt, and let it cool. Skim off any remaining fat while it is still cold or remove the fat with kitchen paper. This stock should keep for a good week in the refrigerator. It can also be frozen in portions. It is particularly suitable for making tasty vegetable soups or risottos. Crisp, blanched vegetables can also be cooked to perfection with 2-3 tablespoons of vegetable stock just before serving.