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Ingredients

Adjust Servings:
3.5 l cold water
3 pcs medium onions
6 pcs medium carrots
1 pcs celery root, 10 cm diameter
2 pcs parsley roots
3 pcs bay leaves
6 allspice berries
3 sprigs thyme
1 bundle parsley
3 cloves garlic, large
3 tbsp vegetable oil
200 ml dry white wine or dry vermouth
Optionally:
300 g mushrooms
1 bulb fennel, medium
6 stalks celery, with greens
3 white parts of leek, 10 cm long
Vegetable Stock

Vegetable Stock

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 100
  • Serves 10
  • Medium

Ingredients

  • 3.5 l cold water

  • 3 pcs medium onions

  • 6 pcs medium carrots

  • 1 pcs celery root, 10 cm diameter

  • 2 pcs parsley roots

  • 3 pcs bay leaves

  • 6 allspice berries

  • 3 sprigs thyme

  • 1 bundle parsley

  • 3 cloves garlic, large

  • 3 tbsp vegetable oil

  • 200 ml dry white wine or dry vermouth

  • Optionally:

  • 300 g mushrooms

  • 1 bulb fennel, medium

  • 6 stalks celery, with greens

  • 3 white parts of leek, 10 cm long

Directions

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The vegetable stock is used alongside the meat stock in soups, sauces, risottos and various stews. The perfectly cooked vegetable stock is flavorsome and rich as is as good as the meat one.

The vegetable stock can be made from different kinds of vegetables and roots in any combination. Vegetables and roots can be added either raw or cooked in oil. For the most flavorsome broth you may also bake vegetables in an oven and then use them for stock. Try different variations and choose your favorite! All the secrets of cooking the vegetable stock see here.

 

I’d love to share with you the recipe for my favorite variation of the vegetable stock. I came across this recipe in a book on risotto by an Austrian restaurateur who is famous for his original, modern and healthy foods. The key of a delicious risotto is the vegetable stock, so the book starts with a recipe for one. I keep to his technique, but vary the set of vegetable according to a season and availability.

I highly recommend this stock, it’s wonderful, flavorsome and delicious! Honestly speaking, if all the vegetables are added, then you can drink it right from a mug without adding to a soup 🙂

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Steps

1
Done

Peel and finely dice the onions. Peel the garlic. Wash the celery stalks, remove the greens and tight them with string. Cut the stalks in chunks. Wash the parsley and tight with string as well.

2
Done

Don’t peel the rest of the vegetables, but wash them thoroughly (use a brush, if necessary), remove bad parts and cut into 2x3 cm chunks.

3
Done

In a pot (at least 5 l) warm some vegetable oil over medium heat. Add the onions and cook until transparent (for 2-3 min).

4
Done

Add the rest of the vegetables except for the garlic and greens, and cook together for 2-3 min.

5
Done

Add the garlic and seasonings, cook together for 1 min. You will notice how enhanced the flavor of the garlic and seasonings has become.

6
Done

Add wine, increase the heat and let the alcohol evaporate (takes 1-2 min).

7
Done

Pour in cold water, bring to a boil, add seasons and the tied celery and parsley bundles. Bring to a boil and reduce to simmer. Simmering makes broth transparent.

8
Done

Cook without a lid for 1 hour. Remove foam, if formed.

9
Done

Turn off the heat, cover with a lid and let stand at least for 1 hour.

10
Done

Strain through a sieve. Use immediately or pack to freeze.

How to serve:
Use for soups, sauces, risottos, stews.

How to keep:

Keep refrigerated for up to 5 days or pack and keep in a freezer for a few months.

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