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SAVORY VEGETABLE STOCK

As a kid coming up in commercial kitchens, I can recall a time when the occasional guest would ask for a “vegetable plate”. Not on the menu, inevitably a line cook took up the task of coming up with a dish on the fly. A quick inventory of the produce cooler, and the resulting creation was always the same- a pyramid of white rice, flanked by carrot, celery, and zucchini sticks, (asparagus if you were lucky), and topped by a tomato crown- usually broiled with some grated parmesan cheese and clarified butter (I hope you weren’t vegan)!

Times have certainly changed- and so has my vegetable stock recipe. In the past, my stock was the result of cleaning out the fridge’s crisper drawer, giving no thought to the components, and the result was always a pot luck of flavor- and a broth with the potency of a 10 minute court bouillon. I’ve learned that vegetable stock requires the same love and respect as a veal stock- in both its components and process.

To extract the most flavor from the core vegetables, cook them in a small amount of oil over medium high heat for 10 minutes, or until they start to show transparency. The addition of corncobs, potatoes, and lentils add starch to the body, and mushrooms, tomato, and soy sauce add a depth of flavor.

Avoid using anything from the cabbage family- this includes broccoli, cauliflower, and Brussels sprouts. Too many carrots or parsnips will result in your stock being overly sweet- turnips help to offset this and contribute to the overall complexity.

Ingredients-

Note: The total of all vegetables should equal about 6 cups total

1 medium Onion
1 Leek, white part only, cleaned well
1-2 Carrots
1 stalk Celery
1 Turnip, peeled
6 cloves Garlic, peeled
1/4 cup Olive Oil
6 cups Water
1 Tablespoon Parsley Stems
1 sprig Fresh Thyme
1 Bay Leaf
8 Black Peppercorns
1 Tomato
1 bulb Fennel
4 Mushrooms
1 Corncob
1 sprig fresh Basil
2 Tablespoons Lentils
Dash Soy Sauce
Salt to taste
6x6” Cheesecloth
1 ft Twine

Directions-
Rough chop Onions, Celery, Carrots, Leeks, Turnips, and Garlic.

Prepare Bouquet Garni by placing Parsley Stems, Thyme, Bay Leaves, and Peppercorns on center of cheesecloth. Wrap and tie with twine.

Chop Fennel (bulb only), Mushrooms, Corncob, and Tomato. Set aside from the core vegetables.

Heat Oil in stockpot over medium-high heat. When oil is hot, add core vegetables and cook for 10 minutes, stirring often. Onions should start to turn transparent.

Add water and second round of vegetables. Add Basil, Bouquet Garni, Lentils, and dash of Soy Sauce. Simmer for 1 hour. Skim as needed.

Strain vegetables and press to extract all the juice.

Taste and adjust seasoning as needed.

Quick chill, then refrigerate until ready to use. Keeps for 1 week.
Yield 4 cups