Essence Vegetable Stock

berries, onions, celery, carrots, parsnip, fennel, peppercorns, vinegar, thyme, savory, garlic, marjoram, rosemary, bay

Ingredients

1/4 cup olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
4 lbs brown onions (Cut in Wedges)
2 lbs carrots (Chopped)
2 lbs celery (Chopped)
2 lbs celery root (Chopped)
1/2 lb fennel, branches (Chopped)
1 lb parsnip (Chopped)
2 garlic cloves (Chopped)
3 bay leaves
1 bunch parsley (Chopped)
12 sprigs thyme (Chopped)
6 sprigs summer savory (Chopped)
6 sprigs marjoram (Chopped)
3 sprigs rosemary (Chopped)
6 black peppercorns
6 juniper berries
2 cups Chardonnay wine
1/2 cup rice wine vinegar

Directions for Essence Vegetable Stock Recipe

In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves. Sweat vegetables for 10-minutes. Do not let the vegetables brown.
Add fresh herbs and spices. Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
Remove from heat and let cool. Strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigerate. Stock will keep for 1-2 days.
Chef's note: You can add any vegetables you have to the stock.

Read the full directions on Food.com