Essence Vegetable Stock

Vegetable stock has light smooth aromatic flavor. Vegetable stock can be used poaching fish or shell fish. Essence can be used instead of water for vegetables, soups, stews or to braise some meats.

• Ready In: 55 mins
• Yields: 3 Quarts

Ingredients

• 1⁄4 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)
• 2  lbs celery (Chopped)
• 1⁄2 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
• 1⁄2 cup  rice wine vinegar

Directions

1. 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.
2. Add fresh herbs and spices. Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
3. Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
4. 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.
5. Chef's note: You can add any vegetables you have to the stock.