Vegetable Stock

12 ingredients
1 steps

Ingredients

  • 3 tablespoons neutral-flavored oil (grapeseed or canola)
  • 3 large white or yellow onions, coarsely chopped into 1/2-inch pieces
  • 6 stalks celery, coarsely chopped into 1/2-in pieces
  • 6 medium carrots, coarsely chopped into 1/2-in pieces
  • 3 small parsnips, coarsely chopped into 1/2-in pieces
  • 3 small turnips, coarsely chopped into 1/2-in pieces
  • 3 medium leeks (pale green and white parts only), coarsely chopped into 1/2-in pieces
  • 2 cups quartered white mushrooms (optional)
  • 1 large tomato, coarsely chopped into 1/2-in pieces (optional)
  • 1 pint dry white wine (drinkable quality)
  • 1 gallon plus 1 quart cold water
  • 1 bouquet garni, as follows:

Directions

  1. 1
    {"0":"Wash all vegetables well.","2":"Pour oil into a large (at least 12-quart) heated stockpot, then stir in onion, celery, carrots, parsnips, and turnips. Continue to cook over medium-high heat until vegetables are starting to brown, about 20-30 minutes.","4":"Add leeks, mushrooms, and tomato, then deglaze the pan with the white wine.","6":"Cook over high heat for 2-3 minutes, then add all the water and the bouquet garni. Bring to a boil, then immediately reduce heat. Simmer uncovered for 1 hour.","8":"Strain the finished stock through a fine mesh strainer or colander covered in cheesecloth. Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.","10":"When the stock has cooled completely, place in the refrigerator or freezer, tightly covered."}

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