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.
INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 1teaspoon fine sea salt
- 1teaspoon ground black pepper
- 4lbs brown onions (Cut in wedges)
- 2
- 2
- 2
- 2
- 1
- 2
- 1
- 12
- 6
- 6
- 3
- 6juniper berries
- 2cups Chardonnay wine
- 1⁄2cup rice wine vinegar
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DIRECTIONS
- Pre-Heat oven to 450°F.
- In a roasting pan whisk olive oil, sea salt and black pepper until combined.
- Place vegetables, bay leaves in roasting pan and turn until well coated.
- 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.
- Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
- 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.
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