Vegetable Stock

Vegetable stock is a healthy and delicious and be used as the base for many dishes, such as cooking whole grains or making a variety of soups.
Makes 3L Total Time 3 hours

• 1 small celery root
• 1 small kabocha squash
• 3 carrots
• 3 large onions
• 3 leeks
• 1 to 2 heads garlic (optional)
• 1/4 cup grapeseed (or olive) oil
• 1 oz dried mushrooms (optional)
• 2 1/2 lb tomatoes
• 12 oz corn on the cob (or corn kernels
• 2 tbsp tomato paste (optional)
• 2 tbsp grapeseed oil
• Bouquet Garni Ingredients:
• small bunch parsley
• 10 to 15 sprigs thyme
• 1/4 cup celery leaves
• 3 bay leaves
• 1 to 2 tsp whole black peppercorns
• sea salt (optional)

To prepare your mise en place, peel the celery root, kabocha squash, carrots and onions. Cut everything into approximately 1" -inch cubes.

Clean the leeks and slice into 1" -inch pieces. Cut the heads of garlic in half horizontally.

To roast the vegetables, preheat your oven to 400º degrees Fahrenheit (205º C). Line a large baking tray with parchment or aluminum foil.

In a large bowl, toss the celery root, kabocha squash, carrots and onions together with the oil and coat. Rub each half of garlic with oil and lay everything onto the baking sheet.

Roast the vegetables until they are nice and caramelized, tossing half way through to brown all sides. To prevent the garlic from developing bitter flavors, remove it from the tray once golden and just roasted.

During the last 10 to 15 minutes or so of roasting, add the leeks, being careful not to burn them.

You can build more flavor and body into the vegetable stock by adding a variety of ingredients (see notes below).

Core the tomatoes and roughly chop. Slice the corn on the cob into 1" -inch slices or measure out the corn.

Measure out the mushrooms and set aside.

Once the vegetables are roasted, heat a large, heavy-bottomed pot over medium-high heat.

Once hot, add the oil, followed by the vegetables. Add the tomato paste, if using, and cook for a few minutes to bring out the flavor.

Add the mushrooms, corn and chopped tomatoes. Add cold water just to cover (plus about 2" -inches) and slowly bring to a gentle simmer.

Adding the Bouquet Garni:

While the stock is coming to a simmer, gather the bouquet garni.

Add the bouquet garni to the stock, along with a bit of salt, if desired (about 1/4 tsp per liter/quart of water). Let the stock simmer gently for approximately 1 1/2 hours.

Once the stock has simmered, strain, cool and defat, if necessary.

Use the stock in a variety of recipes or freeze it and store it for future use.

Notes:

Vegetable stock or broth can be made with nearly any combination of vegetables. Just keep in mind that strong-flavored vegetables, such as cabbage, eggplant, turnips or peppers can dominate the flavor, so these should typically be omitted.

Ingredients such as corn, or even corn cobs, add a buttery mouth-feel to the stock (basically what gelatin offers to meat stocks). Celery root and parsnips offer some bite; tomatoes and dried mushrooms (i.e., chanterelle, porcini, or shiitake) can offer great depth of flavor.

A wide variety of herbs and spices, such as tarragon or fennel seeds, can add more complex notes. Even experimenting with items such as sea weeds, dulse, or certain legumes such as chick peas and lentils can give surprisingly satisfying results.

Vegetables stocks, due to the lack of animal protein and fat, tend to last a bit longer in the refrigerator. An excellent vegetable stock can easily substitute chicken stock in almost all dishes, so don’t think of them as second rate at all.

Basic Court Bouillon

Court bouillon is a flavorful liquid in which to poach foods. This basic court bouillon can be used to poach seafood, fish and chicken

• 5 cups cold water
• 1 cup white wine
• 2 ribs celery
• 1 leek (white part only)
• 1 small onion
• 1 lemon
• 1 bay leaf
• 1 tsp whole peppercorns (white or black)
• 2 tsp kosher salt (or to taste)
• 1 sprig fresh parsley

To prepare the court bouillon, place the cold water and wine in a pot. Slice the celery into 1/8" -inch slices. Cut the leek in half, wash and thinly slice just the white part. Dice the onion and add everything to the liquid. Cut them lemon and squeeze in the juice. Add the bay leaf, peppercorns and salt and parsley and bring to a simmer. Once the liquid comes to a simmer, turn off the heat. Cover with a lid and let steep for about 30 minutes.

Once ready to use, transfer the poaching liquid to a suitable-sized pan in which to cook your food. Bring the liquid to the proper poaching temperature (between 160º to 180º degrees Fahrenheit. Make sure the food is completely submerged and cook until it is done to your liking.

Note 

Don't let the fancy French name fool you. Court bouillon, which means "short broth" in French, is simply a flavorful liquid that is used to poach fish, seafood, chicken, and sometimes fruit. The liquid often contains water (however almost any liquid can be used) and usually an acid (such as wine, vinegar, or citrus). Aromatics, such as herbs, zest, and spices are often used to add flavor and personalize dishes.