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Vegetable Stock From 'Heritage'
Ingredients (13)
- 1 1/2 cups (4 ounces) chopped leeks (white part only)
- 1 1/2 cups (4 ounces) chopped sweet onions
- 1 cup (4 ounces) chopped peeled carrots
- 1 cup (4 ounces) diced celery
- 1 cup (4 ounces) diced fennel
- 4 garlic cloves
- 2 tablespoons canola oil
- 2 quarts cold water
- 1 cup dry white wine
- 1 large bunch flat-leaf parsley (4 ounces)
- 3 thyme sprigs
- 1 whole star anise
- 1 fresh bay leaf
Directions
Learn how to make this recipe at Serious Eats