Flavored Vegetable Stock Recipe
Ingredients
| 2 teaspoons olive or corn oil | ||
| Garlic | 2 Clove (5gm), minced | |
| Shallots | 2 Teaspoon, minced | |
| Water | 8 Cup (16 tbs) | |
| 1/2 cup dry white wine or vermouth (optional) | ||
| Onion | 1 Large, thinly sliced | |
| Leek | 1 , sliced | |
| 1 stalk, celery, thinly sliced on the diagonal | ||
| 1 carrot, peeled and thinly sliced | ||
| Parsnip | 1 , thinly sliced | |
| 1 cup thinly sliced broccoli stems | ||
| 1 cup sliced fennel with some tops | ||
| Whole black peppercorns | 5 To taste | |
| Juniper berries | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| 1 sprig fresh thyme, or 1/4 teaspoon dried thyme | ||
Directions
Heat the oil in a large stockpot over medium heat.
Add the garlic and shallots, and saute until they are translucent, 3 to 4 minutes.
Add the remaining ingredients and, over medium heat, bring the broth to a boil.
Reduce the heat to low and simmer the stock for 30 to 40 minutes, or until it has a good, rich flavor.
Strain the stock through a sieve, then allow it to cool completely before storing it in the refrigerator.
Add the garlic and shallots, and saute until they are translucent, 3 to 4 minutes.
Add the remaining ingredients and, over medium heat, bring the broth to a boil.
Reduce the heat to low and simmer the stock for 30 to 40 minutes, or until it has a good, rich flavor.
Strain the stock through a sieve, then allow it to cool completely before storing it in the refrigerator.
Chef
