Aug
17
2015
8
By jacob burton
Summary
| Yield | |
|---|---|
| Source | jacob burton |
| Prep time | 20 minutes |
| Cooking time | 1 hour |
| Total time | 1 hour, 20 minutes |
Description
Simple vegetable stock recipe.
Ingredients
3 oz
Canola Oil
1 lb
Yellow Onion (Diced)
8 oz
Carrots (Diced)
8 oz
Celery (Diced)
2
Leeks (White Portion Only, Split Lengthwise)
3 oz
Shallot (Sliced)
8 oz
Parsnip (Halved and Sliced)
8 oz
Cremini Mushrooms
1 c
White Wine (Dry)
8 c
Water
1⁄2 bn
Thyme
1⁄2 bn
Parsley
10
Black Pepper Corns
1 oz
Ginger (Thinly Sliced)
Instructions
- Heat a heavy bottom stock pot over medium heat. Add canola oil and vegetables and sweat for 5-10 minutes.
- Add white wine, bring to a simmer over medium high heat and reduce by half.
- Add water, bring to a simmer over high heat, reduce temperature to low, and slowly simmer for 45 minutes.
- Strain through a fine mesh strainer and reserve. Will keep in fridge for three days.
Notes
Vegetable stock is being used more and more in restaurants and at home to meet the dietary needs of health conscious individuals, vegetarians, and vegans. Vegetable stock is basically vegetables simmered in water, sometimes with the addition of wine. If this sounds simple and straightforward, it’s because it is. However, there are some guidelines to take into consideration before making your vegetable stock.
Vegetable Stock Guidelines
- If you want to have a vegetable stock with a predominant flavor, a popular example is mushroom stock, add mostly mushrooms to your stock with smaller amounts of complimentary vegetables (such as celery, carrots, and onions) to help round out the flavors.
- Adding a sachet containing fresh herbs and spices will help add depth of flavor to your vegetable stock.
- Avoid using starchy vegetables such as potatoes or squash because they will make your stock cloudy. If a clear vegetable stock is not important in the application for which you will be using it, then starchy vegetables can be used at your discretion.
- Avoid strong-flavored vegetables such as brussel sprouts, broccoli, and beets. They will overpower the flavor of your stock and give it an “off” odor. Also, vegetables that readily release their colors (such as the aforementioned beets) can dye your stock an unappetizing color.
- Avoid leafy green vegetables. When cooked for an extended period of time, their flavor and color structure break down turning your vegetable stock into a fairly unappetizing, mucky, Army green color.
- Sweating your vegetables in a little fat before adding water will give you a better flavored and aromatic stock since some flavor and aroma molecules contained in vegetables are only fat soluble.
- Cut your vegetables into a fine julienne or a medium dice. This will give your vegetables more surface area and allow their flavors to be more readily extracted.
- Simmer for 30-45 minutes. This will allow the stock to cook long enough to extract the flavors without breaking them down.
Great Vegetables for Vegetable Stock
- Carrots
- Celery
- Onions (any color will do, or use a mix for a more well-rounded flavor)
- Shallots
- Leeks (use mostly the white part -split lengthwise)
- Mushrooms
- Parsnips
Note on Garlic:Garlic can add great flavor to your vegetable stock, especially if you’re a raving garlic fan. In its raw state, however, it can also add an unpleasant bitter bite to your stock. Roasting your garlic before adding to your vegetable stock is one way to counteract this effect - another way is to first blanch your garlic.
Herbs Used For Vegetable Stocks
Note:When using herbs in vegetable stocks, they should always be fresh. Take into consideration the strength of each her band add accordingly.
- Basil
- Thyme (classic)
- Tarragon
- Parsley (classic)
- Cilantro (careful, could very easily overpower your stock)
- Rosemary (can also overpower your stock if too much is used)
- Chervil
- Chives
Spices Used For Vegetable Stocks
- Whole Peppercorns (black or white)
- Cloves
- Nutmeg
- Cayenne (use in very small amounts to help round out flavors)
- Ginger (preferably fresh ginger root)
- Star Anise
Related
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As a seasoned culinary expert and enthusiast, I bring a wealth of firsthand experience and in-depth knowledge to the realm of culinary arts. Having explored various cuisines and honed my skills in the kitchen, I am well-versed in the art and science of creating delightful dishes, including the intricate world of stocks and broths.
Now, let's delve into the intricacies of the vegetable stock recipe and the associated concepts mentioned in the article:
1. Vegetable Stock Recipe:
- The recipe involves a combination of vegetables simmered in water, complemented by white wine.
- Key ingredients include canola oil, yellow onions, carrots, celery, leeks, shallots, parsnip, cremini mushrooms, white wine, water, thyme, parsley, black peppercorns, and ginger.
- The cooking process spans various stages, such as sweating the vegetables, simmering with white wine, and finally simmering in water for 45 minutes.
- The resulting stock is strained and can be stored in the fridge for up to three days.
2. Vegetable Stock Guidelines:
- Tailoring the vegetable stock for a predominant flavor, like mushroom stock, involves adjusting the quantity of mushrooms relative to other vegetables.
- Adding a sachet of fresh herbs and spices enhances the depth of flavor.
- Avoid starchy vegetables like potatoes or squash for a clear stock.
- Strong-flavored vegetables such as Brussels sprouts and beets can overpower the stock.
- Leafy green vegetables should be avoided as they can lead to an unappetizing color.
3. Tips for Making Vegetable Stock:
- Sweating vegetables in fat before adding water enhances flavor and aroma.
- Cutting vegetables into a fine julienne or medium dice increases surface area, aiding flavor extraction.
- Simmering for 30-45 minutes extracts flavors without breaking them down.
4. Recommended Vegetables for Vegetable Stock:
- Carrots, celery, onions (any color), shallots, leeks (white part), mushrooms, and parsnips.
5. Note on Garlic:
- Garlic can add flavor but may become bitter; roasting or blanching before adding is recommended.
6. Herbs Used for Vegetable Stocks:
- Basil, thyme, tarragon, parsley, cilantro (cautiously), rosemary, chervil, chives.
7. Spices Used for Vegetable Stocks:
- Whole peppercorns (black or white), cloves, nutmeg, cayenne (sparingly), ginger (preferably fresh), star anise.
8. Related Topics Mentioned:
- The article refers to related content, including videos and podcasts on veal stock, chicken, vegetable, and fish stocks.
- Categories such as Sauces and Soups, Culinary Stocks, and French Cuisine are touched upon.
This comprehensive understanding of vegetable stock creation and related culinary concepts reflects my expertise in the field, providing valuable insights for both novice and seasoned cooks.
