Homemade white vegetable stock

1. Heat oil in a large pot over medium heat, add celery, carrots, leeks and onion. Fry until slightly caramelised but not browned.
2. Add peppercorns, thyme, parsley, bay leaves and celery leaves, then cover with cold water.
3. Bring to a low boil, then reduce to heat to low to achieve a very gentle simmer. (Do not let the stock boil, as this will result in a cloudy, greasy stock.) Simmer for about 35 – 45 minutes.
4. Skim the stock during cooking. Use a ladle, to gentle push the ingredients down while skimming off any foam or grease that forms on the surface. The more you skim, the clearer your stock.
5. To strain the stock, line a colander or sieve with cheese cloth or tea towel. Set over a large bowl then ladle stock into the strainer. Discard of all the solids and reserve the golden liquid.
6. Use immediately or store in the fridge for later.

*If you plan on freezing the stock, leave to cool in the fridge. A fat layer will form on the top; remove the fat and freeze in batches.