Cakebread Cellars Vegetable Stock

Name: Cakebread Cellars Vegetable Stock
Yield: makes about 3 1/2 quarts stock
Ingredients: 3 large onions, peeled and coarsely chopped; 3 carrots, peeled and coarsely chopped; 1/2 fennel bulb, coarsely chopped; 2 kohlrabies, peeled and coarsely chopped; 4 turnips, peeled and coarsely chopped; 2 large celery ribs, coarsely chopped; 1 large leek, white and green part, coarsely chopped; 4 quarts cold water; 1/2 teaspoon kosher salt; 3 tablespoons extra-virgin olive oil

December 22, 2011

The olive oil is a nontraditional addition, but Brian believes that it keeps the stock from darkening. He salts it very lightly to avoid overseasoning the dish in which the stock is eventually used. Vegetable stock tastes best when freshly made, but you can freeze it.

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