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Vegetable stock

Homemade vegetable stock adds a fresh, pleasant flavour to many recipes; it is very easy to prepare.

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 60'

Difficulty: easy

Method: 10'

Cooking: 60'

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 60'

Difficulty: easy

Method: 10'

Cooking: 60'

Method

  1. 01 / Prepare the vegetables

    Peel and halve onion

    Cook on one side in an ungreased pan over high heat

    Remove from heat when the side in contact with the pan is well-coloured

    Peel and wash carrots and cut into small pieces

    Wash celery and cut into small pieces

    Wash and halve tomato

  2. 02 / Prepare the stock

    Put a pot of water on low heat

    Add cooked onion, carrots, celery, and tomato

    Add peppercorns, clove, and bay leaf

    Bring to a simmer and cook for about 40 minutes

Wine pairing

Vegetable stock is a foundational recipe which can be used in various other recipes, so the wine pairing will be indicated on the recipe in which it is to be used.

You can prepare the stock in advance or a few hours beforehand and store it in the refrigerator after straining out all vegetables, spices, and impurities.

Vegetable stock is a foundational recipe to be used in other recipes, so do not over-season it in order to keep the stock as versatile as possible. You should use only the seasoning indicated in the recipe and avoid using vegetables with too distinctive a flavour, such as asparagus or cabbage.

Do not cook the stock at too high a temperature; gently simmering it without covering the pot with the lid yields a clearer stock.

Do not salt the stock, or only salt it very sparingly at the end; the stock reduces while it cooks and adding too much salt would yield a very savoury result which would be difficult to use in the final recipe. Better to add the salt later, in the recipe for which you are making the stock.

If you have stock left over, you can easily freeze it so as to have it ready for subsequent recipes. Take care to strain it well, removing all vegetables, spices, and impurities with a colander.

Even if you make it right before using it, remember to strain your stock before putting it into your chosen recipe.

Homemade vegetable stock adds a fresh, pleasant flavour to many recipes; it is very easy to prepare, allows you to use vegetables that you already have in the refrigerator, requires little attention while cooking, and can be frozen. Get in the habit of cooking with homemade instead of premade stock and you will appreciate its attributes!

Vegetable stock is also a great way to way to use parts of vegetables that would otherwise be discarded, such as celery leaves, parsley stalks, or the green parts of leeks.

Cooked onion gives the stock a pleasantly intense flavour; if you want a more delicate flavour, use the onion without cooking it or replace it with leek or shallot.

Ingredients for 5 L stock

5 L water

200 g onions

200 g celery

200 g carrots

1 tomato

1 bay leaf

Peppercorns

1 clove

Wine pairing

Vegetable stock is a foundational recipe which can be used in various other recipes, so the wine pairing will be indicated on the recipe in which it is to be used.

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