Top-secret vegetable stock
Source of Recipe
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Recipe Introduction
Yield: 2 quarts
List of Ingredients
2 tsps. olive oil or corn oil
1 or 2 garlic cloves, finely minced
2 tsps. minced shallots
3 quarts water Mirepoix
Mirepoix ingredients:
1 large onion, thinly sliced
1 each, thinly sliced: leek, celery stalk, carrot
3 cups thinly sliced vegetables; consider parsnip, fennel, broccoli and
whatever else appeals
1/2 cup dry white wine (optional)
1 Tbsp. salt, or to taste
4 or 5 whole black peppercorns
1/2 tsp. juniper berries
1 bay leaf
1 sprig fresh thyme
Recipe
1. Heat oil in a soup pot over low heat. Add garlic and shallots and
cook,
stirring frequently, until they are translucent, 3 to 4 minutes.
2. Add mirepoix and remaining ingredients. Slowly bring up to a simmer.
Cook
until flavorful, about 1 hour.
3. Pour stock through a cheesecloth-lined colander and then allow it to
cool
completely before freezing in airtight labeled containers.
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