Ingredients 2 sticks celery
1 - 2 leeks, sliced
2 shallots, sliced
2 carrots, chopped
1 large potato, chopped
1 turnip, chopped
1 parsnip, chopped
2/3 cup dry white wine
4 1/4 cups water
2 bay leaves (optional)
Heat the oil in a large saucepan and add the shallots, leeks, celery and potato.
Cook over a low heat, stirring often, for about 8 minutes or until the leeks etc are beginning to soften and colour.
Add the carrots, parsnip, turnip, and bay leaves (optional).
Add the parsley and white wine.
Stir and cook for about 5 minutes or until the wine has evaporated.
Turn the heat to medium and pour in the water. Bring to the boil.
Reduce the heat again, cover, and simmer for 1 hour.
Pour the mixture through a sieve, straining the vegetable stock, and pressing the vegetables slightly to get out as much liquid as possible. Do not let the vegetables seep through the sieve as this is a clear broth for cooking.
If you want to use it as a soup, blend the whole mixture instead of straining the vegetables.
Let cool, cover and store in the fridge.
This can also be frozen.
A great base for cooking that needs vegetable stock - AND healthy.
You can use the vegetables on their own by frying them in butter, or adding cream, salt and pepper and heating in the microwave.