Victorious Vegetable Stock Recipe

Name: Victorious Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 5 stalks celery; 3/4 lb leek, including green part; 4 large carrots; 2 large parsnips; 1 cup sliced fresh mushrooms; 1 medium yellow onion; 2 apples or 2 pears, cored; 1 teaspoon finely ground white pepper; 20 peppercorns; 1 tablespoon turmeric; 3 garlic cloves, peeled; 4 bay leaves; 1/4 cup fresh parsley, tightly packed; 1/2 bunch fresh dill, including stalks; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 tablespoons nutritional yeast; 2 tablespoons salt; Optional; 2 sprigs fresh oregano (optional); 2 sprigs fresh sage (optional); 1 -2 tablespoon olive oil (optional); parmesan cheese, rind only (optional)

Servings: persons

1/2 ounce dried porcini mushrooms
5 stalks celery
3/4 lb leek, including green part
4 large carrots
2 large parsnips
1 cup sliced fresh mushrooms
1 medium yellow onion
2 apples or 2 pears, cored
1 teaspoon finely ground white pepper
20 peppercorns
1 tablespoon turmeric
3 garlic cloves, peeled
4 bay leaves
1/4 cup fresh parsley, tightly packed
1/2 bunch fresh dill, including stalks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons nutritional yeast
2 tablespoons salt
Optional
2 sprigs fresh oregano (optional)
2 sprigs fresh sage (optional)
1 -2 tablespoon olive oil (optional)
parmesan cheese, rind only (optional)

1
Use the flat side of a chef's knife to gently crush the garlic cloves.
2
Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
3
Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
4
When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.

627

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 24 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 5 stalks celery, 3/4 lb leek, including green part, 4 large carrots, and more.

Yes, Victorious 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.

Victorious Vegetable Stock

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