Vegetable Stock from Le Caprice by AA Gill and Mark Hix
Put all the ingredients into a pot and cover them with cold water. Bring it to the boil, skim off any scum that forms and simmer for 30-40 minutes. Strain it through a fine-meshed sieve. Check the ...
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Spoon
Ingredients
- 1 tsp fennel seeds
- a handful parsley
- 20 black peppercorns
- 5 g thyme
- 3 medium onions, peeled and chopped
- 2 bay leaves
- 5 medium carrots, peeled and chopped
- 3 leeks, trimmed, washed and chopped
- 1 small head celery, chopped
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