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Aromatic Vegetable Stock

Aromatic Vegetable Stock by chef Neil Armstrong

• 1 leek, sliced & rinsed
• 1 carrot, peeled & sliced
• 1 onion, sliced
• 1 fennel bulb, sliced
• 3 celery stalks, sliced
• 1 clove garlic, sliced
• 1 small cube fresh ginger, bashed
• A Bouquet Garni of thyme, parsley & bay
• ½ teaspoon coriander seeds
• 5 peppercorns
• A pinch of saffron
• A pinch of sea salt
• 1 cup dry white wine
• 2 litres cold water

Makes about 2 litres

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• 1 leek, sliced & rinsed
• 1 carrot, peeled & sliced
• 1 onion, sliced
• 1 fennel bulb, sliced
• 3 celery stalks, sliced
• 1 clove garlic, sliced
• 1 small cube fresh ginger, bashed
• A Bouquet Garni of thyme, parsley & bay
• ½ teaspoon coriander seeds
• 5 peppercorns
• A pinch of saffron
• A pinch of sea salt
• 1 cup dry white wine
• 2 litres cold water

Place all the sliced vegetables and aromatics into a stock pot and cover with the wine and the water.

Bring to a gentle simmer and cook for 20-40 minutes or until the flavour has leached out of the vegetables into the stock liquid. There should be no need to skim.

Strain through a fine sieve, cool to room temperature and refrigerate until needed.

Chef Neil Armstrong's tip



"Should you wish, this stock can be reduced by three quarters, chilled and frozen."
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