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Basic Vegetable Stock

This image courtesy of Joseph DeLeo

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Type of Dishstock

Ingredients

  • 1 large Spanish onion, chopped
  • 3 carrots, peeled and chopped
  • 4 celery stalks with leaves, chopped
  • 2 whole tomatoes, chopped
  • 1 leek, chopped
  • ½ head garlic
  • 1/3 cup white wine
  • 12 cups mineral or filtered water
  • 1½ teaspoons kosher salt
  • ¼ teaspoon whole peppercorns
  • 1 Bouquet Garni

Instructions

  1. Combine all the ingredients in a large stockpot.

  2. Bring to a boil over medium-high heat.

  3. Reduce heat, partially cover, and simmer for 1 hour.

  4. Strain the stock and discard solids.

  5. VARIATION:

  6. ASIAN-INFUSED VEGETABLE STOCK

  7. Add a 6-inch piece of ginger root, 1 head of garlic, 1 stalk of lemongrass, 6 chinese dried mushrooms (or any dried, dark wild mushrooms), 6 Scallions, 1 serrano chile, 1 tablespoon of whole black pepper-corns, and 1 table-spoon of lightly crushed Szechwan peppercorns.

  8. VARIATION:

  9. PARMESAN STOCK

  10. Add a 3-inch piece of Parmesan cheese rind.

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