Vegetable Stock

Name: Vegetable Stock
Yield: makes 1 gallon
Ingredients: 5 tablespoons extra virgin olive oil; 3 leeks, both white and green parts, cut in half lengthwise and well rinsed, or 3 large onions, quartered; 5 carrots, cut in half; 3 celery stalks, cut in half; 3 potatoes, peeled or well washed and quartered; 7 garlic cloves or 4 shallots; 12 fresh parsley sprigs; 4 fresh thyme sprigs; 10 peppercorns; 1/2 cup dry white wine; Salt to taste

December 14, 2011

This vegetable stock is not unlike Jus Rôti (page 163) but without the meat—the roasting step adds a layer of flavor that is a welcome addition to otherwise one-dimensional vegetable stocks. Although this is hardly a bare-bones stock, the addition of mushrooms or more root vegetables (especially parsnips) will give it even more oomph.

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