Makes: 1.5 Litre
Prep Time: 10 min
Cook time: 30 mins
Things you need:
Vegetable Stock
4 Carrots peeled, diced
1 Large Onion sliced
4 Celery sticks sliced
1 Large Leek sliced & washed (White part only)
4-5 Garlic Cloves
3 Star Anise
1 Tbsp Coriander seed
2 Bayleaf
0.5 Tbsp Black Peppercorn
Bunch each of Parsley, Tarragon (Herbs your choice)
3 Slices of Lemon
Steps
Combine everything into a stock pot, except for the herbs and lemon slices. Fill up with 3-4 Litres of water (Depending on the size of your pot)
Bring up to the boil and simmer for 30 mins. Skim any scum from time to time.
After 30 mins take off the heat. Add the herbs and lemon slices. Mix through. Cover and leave the stock for at least 1-2 Hours. Preferably overnight to infuse.
Strain through a strainer lined with a j cloth or muslin. Freezer for 3 months or keep for 5 days in the ridge until needed.
Tips
Mix up the herbs and try some other veg like parsnips, celeriac, fennel in your stock deepening on the time of year you make this.
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