Essence Vegetable Stock
Ingredients
- 14 cup olive oil ⓘ
- 1 teaspoon fine sea salt ⓘ
- 1 teaspoon ground black pepper
- 4 lbs brown onions (Cut in Wedges)
- 2 lbs carrots (Chopped) ⓘ
- 2 lbs celery (Chopped) ⓘ
- 2 lbs celery root (Chopped)
- 12 lb fennel, branches (Chopped) ⓘ
- 1 lb parsnip (Chopped) ⓘ
- 2 garlic cloves (Chopped) ⓘ
- 3 bay leaves ⓘ
- 1 bunch parsley (Chopped) ⓘ
- 12 sprigs thyme (Chopped) ⓘ
- 6 sprigs summer savory (Chopped) ⓘ
- 6 sprigs marjoram (Chopped) ⓘ
- 3 sprigs rosemary (Chopped)
- 6 black peppercorns ⓘ
- 6 juniper berries ⓘ
- 2 cups Chardonnay wine ⓘ
Instructions
- In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves.
- Sweat vegetables for 10-minutes.
- Do not let the vegetables brown.
- Add fresh herbs and spices.
- Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
- Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
- Remove from heat and let cool.
- Strain stock with a fine-mesh sieve.
- Cool stock with a ice bath, cover and refrigerate.
- Stock will keep for 1-2 days.
- Chef's note: You can add any vegetables you have to the stock.
Nutrition & Diet Analysis (per serving)
789
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).