Vegetable Stock

MAKES 1 LITER/1 3/4 PINTS

• 2 medium carrots, finely sliced
• 1 parsnip, finely sliced
• 2 medium onions, finely sliced
• 1 stalk celery, sliced
• 1 small leek, sliced
• 1 courgette, sliced
• 2 garlic cloves, unpeeled
• 250ml/9fl oz dry white wine
• 1.5 liters 2 3/4 pints cold water

1. Put all the ingredients into a stock pot and bring them to a boil. Simmer, uncovered, for 30 minutes.
2. Strain the stock through a fine-meshed sieve then leave to cool and store in the fridge, or freeze.