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Vegetable Stock

By Neven Maguire

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Cooks' Note

COOK AHEAD
This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.

Recipe information

  • Yield

    Makes about 1.2 litres (2 pints)

Ingredients

2 leeks, trimmed and finely chopped
2 onions, peeled and finely chopped
2 carrots, peeled and cut into 1cm (1/2in) dice
2 celery sticks, finely chopped
1 fennel bulb, cut into 1cm (1/2in) dice
1 garlic bulb, sliced in half crossways
100ml (3 1/2fl oz) dry white wine
1 fresh thyme sprig
1 bay leaf
1 star anise
1 tsp pink peppercorns
1 tsp coriander seeds
pinch of salt

Preparation

  1. Step 1

    Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.

    Step 2

    Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste – if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.

Reprinted with permission from The MacNean Restaurant Cookbook: by Neven Maguire. © Neven Maguire 2012. Photography by Joanne Murphy. Published by Gill & Macmillan.
TagsStockWhite WineWineAlcoholBeveragesLeekRoot VegetableVegetableOnionCarrotCeleryFennelGarlicLunchDinnerGluten FreeNut FreeDairy FreeVeganVegetarianMake AheadSimmerCookbooks
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