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Vegetable Stock
Yield:
Makes about 2 quarts
Vegetable
stock is similar to Court Bouillon but has a stronger flavor
because the vegetables are browned. Vegetable stock is also
less acidic because it uses no vinegar. Vegetable stock can
be used as a vegetarian replacement for fish or chicken stock.
It isn't as flavorful as a meat stock, but sometimes that
subtlety is desirable. It is an appropriate basis for a simple
vegetable soup or a vegetarian pasta sauce. The delicate flavor
and natural bouquet are easily overwhelmed, and thus most
recipes in need of vegetable stock should be simply seasoned,
relying on the quality of the natural ingredients to carry
the flavor of the dish.
- 1
tablespoon vegetable oil
- 2
medium onions, peeled and quartered
- 2
large carrots, peeled and cut into 1-inch pieces
- 2
stalks celery, cut into 1- inch pieces
- 1
medium leek, trimmed, cut into 1-inch pieces, and well washed
- 8
ounces white button mushrooms, washed and quartered
- 1
head garlic, cut in half horizontally
- 1
1/2 teaspoons freshly cracked black pepper
- 1/2
teaspoon freshly cracked allspice
- 1
teaspoon kosher salt
- 4
sprigs fresh parsley
- 4
sprigs fresh thyme
- 1
bay leaf
In a large stockpot, over medium heat, preheat the vegetable
oil. Add the onions, carrots, celery, leek, mushrooms, and
garlic, and sauté until the vegetables are lightly browned,
about 5 minutes. Take care not to allow the vegetables to
burn, and be sure to remove any pieces that are blackened,
otherwise your stock will be bitter.
Add the black pepper, allspice, salt, parsley, thyme, bay
leaf, and 3 quarts of water, and bring to a boil. Reduce the
heat to low, and simmer, uncovered, for about 1 hour, skimming
as necessary to remove any foam that rises to the surface.
Using a colander lined with a double layer of cheesecloth,
strain the stock into a large, clean container. Press the
vegetables to extract most of the liquid, discard the vegetables,
and allow the stock to cool. The stock can be refrigerated,
covered, for up to 3 days, or freeze the stock in small containers
to be used as needed.
Recipe
from Mark Peel & Nancy Silverton's
The Food of Campanile
© 1997 by Mark Peel & Nancy Silverton.
All rights reserved
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