Fortified Vegetable Stock

Roasted Vegetables enrich the Enhanced Stock. Fortified Vegetable Stock is used to enhances, Stews, Soups, Fresh Vegetable Dishes, Poaching Fish and Shell Fish.

• 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 leeks (white part only, Chopped)
• 2  lbs carrots (Chopped)
• 2  lbs celery (Chopped)
• 2  lbs celery root (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. Pre-Heat oven to 450°F.
2. In a roasting pan whisk olive oil, sea salt and black pepper until combined.
3. Place vegetables, bay leaves in roasting pan and turn until well coated.
4. Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
5. Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
6. Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.