Court-bouillon~116
Ingredients:
2 carrots, coursely chopped
1 celery, coursely chopped
1 leek, coursely chopped
2 onions, coursely chopped
3 cloves garlic
1 sprig thyme
1 sprig tarragon
1 sprig parsley
10 peppercorns
1 lemon, sliced
2 tsp salt
200ml dry white wine
1 litre water
Directions:
1. Bring all the ingredients to the boil in a large saucepan or stockpot, then simmer for 30 minutes.
2. Strain the stock through a fine-mesh sieve, preferably lined with muslin, and use.
Court-bouillon can be stored in a sealed container for 3 days in the refrigerator or 3 months in the freezer.

Prep Time: 5
Cook Time: 40
Serves:
Calories:
Carbs:
Fat:
Protein:

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