Essence Vegetable Stock Recipe

Name: Essence Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 teaspoon fine sea salt; 1 teaspoon ground black pepper; 4 lbs brown onions (Cut in Wedges); 2 lbs carrots (Chopped); 2 lbs celery (Chopped); 2 lbs celery root (Chopped); 12 lb fennel, branches (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; ½ cup rice wine vinegar

Servings: persons

¼ cup olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
4 lbs brown onions (Cut in Wedges)
2 lbs carrots (Chopped)
2 lbs celery (Chopped)
2 lbs celery root (Chopped)
12 lb fennel, branches (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
½ cup rice wine vinegar

1
In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves.
2
Sweat vegetables for 10-minutes.
3
Do not let the vegetables brown.
4
Add fresh herbs and spices.
5
Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
6
Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
7
Remove from heat and let cool.
8
Strain stock with a fine-mesh sieve.
9
Cool stock with a ice bath, cover and refrigerate.
10
Stock will keep for 1-2 days.
11
Chef's note: You can add any vegetables you have to the stock.

635

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ¼ cup olive oil, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper, 4 lbs brown onions (Cut in Wedges), and more.

Yes, Essence Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Essence Vegetable Stock

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