Fortified Vegetable Stock Recipe

Name: Fortified Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 teaspoon fine sea salt; 1 teaspoon ground black pepper; 4 lbs brown onions (Cut in wedges); 2 lbs leeks (white part only, Chopped); 2 lbs carrots (Chopped); 2 lbs celery (Chopped); 2 lbs celery root (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; 1/2 cup rice wine vinegar

Servings: persons

1/4 cup olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
4 lbs brown onions (Cut in wedges)
2 lbs leeks (white part only, Chopped)
2 lbs carrots (Chopped)
2 lbs celery (Chopped)
2 lbs celery root (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
1/2 cup rice wine vinegar

1
Pre-Heat oven to 450u00b0F.
2
In a roasting pan whisk olive oil, sea salt and black pepper until combined.
3
Place vegetables, bay leaves in roasting pan and turn until well coated.
4
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.
5
Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
6
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.

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.

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: 1/4 cup olive oil, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper, 4 lbs brown onions (Cut in wedges), and more.

Yes, Fortified 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.

Fortified Vegetable Stock

How did you like this recipe?

Frequently Asked Questions