Vegetable Stock

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

4 celery sticks , cut into chunks

2 leeks , cut into chunks

2 carrots , cut into chunks

1 onion , skin on, cut into quarters

2 garlic cloves , bashed

1 star anise

5 peppercorns

bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Directions at bbcgoodfood.com

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