Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

Vegetable Stock

Servings: 8 cups

If you want darker broth, brown the vegetables in oil for 10 to 15 minutes over medium heat, then add water and herbs and bring to a boil, scraping up any dark bits from the bottom of the pan. Boil gently for 45 minutes and strain.

If you want fragrance and complexity, add any combination of tomatoes, fennel, mushrooms, or other aromatic vegetable to the browning process, then boil and strain as above.

5 carrots, chopped
2 stalks celery with leaves, chopped
2 onions, chopped
1 head garlic, unpeeled and cut in half
potato peelings — wash before peeling
1 turnip, sliced
any wilted veggies in the fridge that aren't too strong, chopped
1 bay leaf
1 handful parsley
1 teaspoon salt and peppercorns
12 cups water

Bring all ingredients to a boil, lower heat, and boil gently for 45 minutes to one hour to leach the flavor from vegetables. Strain and adjust seasoning.

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