Vegetable stock from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Place all ingredients in a large saucepan, bring to the boil and simmer for 30 minutes. Strain, cool and refrigerate.
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Ingredients
- 1 stick celery, chopped
- 6 dried bay leaves
- 2 large carrots, chopped
- 2 large brown onions, chopped
- 2 litres water
- 2 cups white wine
- 1 bulb fennel, sliced
- 1 teaspoon white peppercorns
- 8 cloves garlic, chopped
- 4 sprigs thyme
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