Victorious Vegetable Stock
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 15
Ingredients
- 1⁄2 ounce dried porcini mushrooms
- 5 stalks celery
- 3⁄4 lb leek, including green part
- 4 large carrots
- 2 large parsnips
- 1 cup sliced fresh mushrooms
- 1 medium yellow onion
- 2 apples or 2 pears, cored
- 1 teaspoon finely ground white pepper
- 20 peppercorns
- 1 tablespoon turmeric
- 3 garlic cloves, peeled
- 4 bay leaves
- 1⁄4 cup fresh parsley, tightly packed
- 1⁄2 bunch fresh dill, including stalks
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons nutritional yeast
- 2 tablespoons salt
Optional
- 2 sprigs fresh oregano (optional)
- 2 sprigs fresh sage (optional)
- 1 -2 tablespoon olive oil (optional)
- parmesan cheese, rind only (optional)
Directions
- Use the flat side of a chef's knife to gently crush the garlic cloves.
- Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
- Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
- When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.
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