Vegetable Stock

How to make Vegetable Stock Recipe

1 GALLON (3.8L)

For the mirepoix:
4 cups Onions, in small dice
2 cups Carrots, in small dice
2 cups Celery, in small dice
2 cups Leeks, white and green parts, chopped
1/2 cup Turnip, in small dice
1/2 cup Tomato, diced
4 Cloves garlic, chopped
1 gallon Water, cold
1 cup Dry white wine

For the sachet d’épices:
1/2 teaspoon Thyme leaves
1 Bay leaf
6–8 Parsley stems
1/4 teaspoon Black peppercorns, crushed

Method:
Heat the oil in a medium saucepot.

Sweat the mirepoix, leeks, turnip, tomato, and garlic until the onions are translucent, approximately 8 to 10 minutes.

Add the water and wine.

Place the sachet d’épices ingredients in a small square of cheesecloth, tie with twine, and add to the liquid.

Slowly bring the stock to a gentle simmer and continue to simmer for 45 minutes while regularly skimming the surface, removing and discarding any impurities.

Strain the stock through several layers of cheesecloth that have been rinsed in cold water and placed in a conical strainer.

Chef Tips:
Vegetable stock is a flavorful liquid made from vegetables that are simmered in water, wine, and seasonings for approximately 45 minutes.The resulting liquid should be clear, with a light color, and highly aromatic. Including just two or three vegetables in addition to mirepoix produces better results than a vegetable stock made with a larger variety of vegetables.

Any type of vegetables can be used for vegetable stock, but the number of vegetable types in a single stock should be limited.Too many vegetables can create a confusing flavor.The selection of vegetables should complement the intended purpose or finished product of the stock. If the vegetable stock is being used to make a mushroom sauce, for example,mushroom stems would be an excellent choice to include as one of the flavors in the stock. Fennel, however, would not be appropriate because its strong flavor would overpower the taste of the mushrooms.