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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Essence Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions