Vegetable Stock From 'Heritage' Recipe

Name: Vegetable Stock From 'Heritage'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (4 ounces) chopped leeks (white part only); 1 1/2 cups (4 ounces) chopped sweet onions; 1 cup (4 ounces) chopped peeled carrots; 1 cup (4 ounces) diced celery; 1 cup (4 ounces) diced fennel; 4 garlic cloves; 2 tablespoons canola oil; 2 quarts cold water; 1 cup dry white wine; 1 large bunch flat-leaf parsley (4 ounces); 3 thyme sprigs; 1 whole star anise; 1 fresh bay leaf

Servings: persons

1 1/2 cups (4 ounces) chopped leeks (white part only)
1 1/2 cups (4 ounces) chopped sweet onions
1 cup (4 ounces) chopped peeled carrots
1 cup (4 ounces) diced celery
1 cup (4 ounces) diced fennel
4 garlic cloves
2 tablespoons canola oil
2 quarts cold water
1 cup dry white wine
1 large bunch flat-leaf parsley (4 ounces)
3 thyme sprigs
1 whole star anise
1 fresh bay leaf

1
Working in batches, pulse the leeks, onions, carrots, celery, fennel, and garlic in a food processor until the vegetables are the size of peas.
2
Heat the canola oil in a medium stockpot over medium-high heat. Add the vegetables and cook, stirring frequently, until they are just tender, about 5 minutes.
3
Add the water, wine, parsley, thyme, star anise, and bay leaf and bring to a simmer, skimming off any impurities that rise to the top. Reduce the heat to medium-low and simmer the stock, continuing to skim off any impurities, for 45 minutes, or until rich in color, deeply flavored, and very fragrant; add more water if necessary to keep the ingredients covered.
4
Gently ladle the stock into a fine-mesh strainer set over a container. Do not press down on the solids, or you will cloud the stock. Discard the solids. Fill the sink or a large bowl with ice water, place the container in the ice water, and cool until chilled, about 1 hour, then cover and refrigerate. Remove any fat that has solidified on top before using.
5
Tightly covered, the stock will keep for up to 3 days in the refrigerator and up to 3 months in the freezer.

370

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 1/2 cups (4 ounces) chopped leeks (white part only), 1 1/2 cups (4 ounces) chopped sweet onions, 1 cup (4 ounces) chopped peeled carrots, 1 cup (4 ounces) diced celery, and more.

Yes, Vegetable Stock From 'Heritage' 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.

Vegetable Stock From 'Heritage'

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