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Vegetable Stock

Vegetable Stock

Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.

This recipe goes with Grilled Portabellas with Couscous

Sunset JANUARY 2003

  • Yield: Makes 2 quarts

Ingredients

  • 1 leek (about 12 oz.)
  • 3 onions (1 1/2 lb. total), peeled and chopped
  • 3 carrots (12 oz. total), scrubbed and chopped
  • 2 stalks celery (4 oz. total), rinsed and chopped
  • 8 ounces mushrooms, rinsed and quartered
  • 2 Roma tomatoes (6 oz. total), rinsed and quartered
  • 1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon black peppercorns

Preparation

1. Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.

2. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

Nutritional analysis per 1/2 cup.

Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 6%
  • Protein: 0.6g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 4g
  • Fiber: 0.9g
  • Sodium: 10mg
  • Cholesterol: 0.0mg
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Vegetable Stock recipe

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