Basics: vegetable stock
This simple vegetable stock is key to adding flavor to soups, stews and many more savory dishes.
Tools
Ingredients
Serving
450 g
carrots with tops
6
celery stalks
2
onions
2
leeks
1 tbsp
olive oil
2,5 l
water
1
head of garlic
1
bouquet garni
10 g
parsley
10 g
peppercorn
3
shiitakes
1
red onion
Step by step
Wash the vegetables. Chop off the carrot tops. Set them aside. Put the 13-Cup Food Processor fitted with the Dicing Disk on speed 1 and feed the carrots and celery through the feeding tube to dice. Wash the leeks and cut off the green part. Set aside. Feed the leeks and peeled onions through the feeding tube to dice.
Add olive oil to the pan and add the diced vegetables. Let the vegetables sweat in the pan for 15 minutes on low heat.
Add the water to the pan. Add 10 g of the carrot tops and 20 g of the leek tops. Cut off the top of the garlic head and add to the pan. Add the bouquet garni, peppercorns, and shiitakes. Close the lid and let simmer on medium heat for 1 hour.
Strain the stock through the sieve. Use immediately or let cool off and store airtight.