Vegetable stock is used as a flavor base for many dishes, sauces, soups, braises and more. To make vegetable stock, use mirepoix and any other non-starchy vegetables of your choice. Mirepoix is the French name for the use of onions, carrots and celery, to provide flavor for stocks and other preparations.
Peel and wash one celeriac, weighing 100 grams (3.5 oz). One parsnip, weighing 150 grams (5.5 oz), one carrot weighing 150 grams (5.5 oz), and 2 onions, weighing 300 grams(10.5 oz). Large dice all the vegetables.
Wash and large dice the white part of one leek, weighing 150 grams (5.5 oz), 150 grams of celery stalks (5.5 oz) and 1 small tomato, weighing 100 grams (3.5 oz).
Add 2 liters of cold water and bring to boil. Add 10 grams of salt (2 teaspoons), and simmer for 30 minutes.
Add 1 bay leaf, 1 clove of garlic, 1 teaspoon of black peppercorns and a few parsley. Simmer for another 15 minutes, strain and cool, or use right away, in a variety of preparations. Please visit our website for a vegetable risotto recipe , made with vegetable stock, and for other delicious recipes!
By Daniella
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