White Vegetable Stock
Category:
Stocks |
Equipment:
Stockpot, ladle |
No. Servings:
20 |
Serving Size:
8 fl. oz. (240 mL) |
| |
|
Yield:
1 gal. (3.8 L) |
|
| 4 oz. | onion, cut into 1/2 in. (13 mm) pieces |
| 6 oz. | celery, cut into 1/2 in. (13 mm) pieces |
| 4 oz. | carrot, cut into 1/2 in. (13 mm) pieces |
| 4 oz. | leek, cut into 1/2 in. (13 mm) pieces |
| 4 oz. | fennel bulb, cut into 1/2 in. (13 mm) pieces |
| 2 oz. | parsnip, cut into 1/2 in. (13 mm) pieces |
| 8 ea. | cloves garlic, peeled and coarsely chopped |
| 4 oz. | button mushrooms, washed and coarsely chopped |
| 3 Tbsp. | extra virgin olive oil |
| 3 ea. | * ripe tomatoes, seeded and cut into a large dice |
| 5 qt. | cold water (or enough to cover bones) |
| 1 ea. | sachet: |
| 20 ea. | black peppercorn |
| 2 tsp. | dried thyme leaf |
| 5 ea. | parsley stems |
| 1 ea. | dried bay leaf |
|
| | |
1 | Over medium heat, sweat all vegetables (except tomatoes) in olive oil until softened. Do not allow the vegetables to brown. | 2 | Place sweated vegetables and tomatoes in a small stockpot. Cover with water. | 3 | Over medium heat, bring water to a simmer. Skim broth using a ladle to remove any scum and grease. | 4 | Tie peppercorns, thyme leaf, parsley, and bay leaf into a sachet. Add to the stock. | 5 | Continue simmering for 1 hour. Skim the stock periodically. | 6 | **Strain the stock and cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours. |
|
| Nutrition Information | | Calories | 16 | | Fat (g) | 0 | | Protein (g) | 2 | | Carbohydrate (g) | 2 | | Cholesterol (mg) | 0 | | Sodium (mg) | 298 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
|