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VEGGIE STOCK
some celery
some carrot
some onion
optional: some leek, some basil, some bell pepper, some mushrooms,
some garlic, some any other vegetable or herb lying around…..
*Making veggie stock is a lot like making chicken stock. The important thing to remember is that your vegetables are going
to impart ALL the flavor … there’s no chicken or beef here. To
get more flavor out of yoru vegetables, you should chop them more
finely than you would for a chicken stock. For example, with chicken
stock I usually half or quarter my onions; for veggie stock I
dice them medium fine. The other thing to do is actually start
with the onions, and carmelize them in butter. Then actually sweat/sautee
the rest of the veggies in the bottom of the pot before deglazing
and adding liquid… the carmelized/cooked bits of veggie will add
a lot of good flavor to your broth.
*Otherwise, the process is the same. Chop your veggies. Carmelize
and sautee them in the bottom of the pot.. Deglaze them with a
little wine or water. Add water. Simmer for 1-4 hours, skimming
off gray gook that floats to the top. Strain the broth. You’re
good to go.
*Once again, be careful with the dried herbs. They can get bitter
when reduced down.
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