BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

VEGETABLE STOCK

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Making vegetable stock takes less time to make but more time to set it up. Vegetable stock needs only 30-50 minutes compared to beef or chicken stocks that need 3-8 hours!
Extracting the maximum flavor from vegetables is the goal and the quality diminishes beyond a certain point if they are simmered too long.

 

Ingredients:

  • 1 gallon water

  • 1 medium onion, peeled and chopped
  • 1 medium leek, rinsed and chopped
  • 1 medium rib celery, chopped
  • 1/2 medium turnip, chopped
  • 1/2 tomato, chopped
  • 3 cloves garlic, peeled, split in half, remove sprout,
  • 2 tablespoons vegetable oil
  • SACHE: 1 bay leaf, 1/2 teaspoon dried thyme, 3-4 fresh parsley stems, 3-4 whole peppercorns, 1 whole clove

     

     

     

Method:

Make the sachet by tying the spices into cheesecloth with butchers twine and set aside. In heavy bottomed stock pot or soup pot, heat the oil over medium heat. Lower the heat and add all the vegetables and sweat, with lid on, for 5 minutes or until the onions are softened and slightly translucent. Don’t brown any of the vegetables. Add 1 gallon water and the sachet; bring to boil and lower heat to simmer for 30-45 minutes. Strain and cool slightly before refrigerating. Cool completely before covering.

Makes about 1 gallon and freezes well.






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