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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Vegetable stock Ingredients:
3 onions |
6 carrots |
3 leeks, white part only |
2 fennel bulbs |
3 celery ribs |
3 shallots |
6 fresh tarragon sprigs |
6 parsley sprigs |
1 teaspoon coriander seed |
12 black peppercorns |
4 star anise |
Directions:
1. Peel and roughly chop all the vegetables.
2. Place in a large pan and add enough cold water to cover. Add the herbs and spices.
3. Cover the surface with a piece of greaseproof paper and bring to the boil over a medium heat.
4. Reduce the heat and simmer gently for about 20 minutes. Remove from the heat and allow to cool, then cover with cling film and leave to infuse in the fridge overnight.
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