Vegetable stock

Vegetable stock

10’
approximately 3 liters

Σχετικά με τη συνταγή

Greek – Mediterranean
Preparation 10’
Cooking 30’ Resting time: 2 hours
Servings approximately 3 liters

Διατροφική αξία ανά μερίδα

The recipe

Vegetable stock

Greek – Mediterranean
10’ Preparation
30’ Resting time: 2 hours Cooking
approximately 3 liters Servings

Υλικά

  • 1 large yellow onion
  • 3 garlic cloves
  • 1 leek (white part only)
  • 2 carrots (cut in half)
  • 5 celery stalks
  • 100 g button mushrooms
  • 1 bunch parsley stems
  • 1 bay leaf
  • 1 sprig thyme
  • 50 g parsnip
  • 50 g celery root
  • 1 tbsp whole peppercorn
  • 50 ml olive oil
  • 3 liters cold water
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Εκτέλεση

Thoroughly clean all the vegetables.

Heat the olive oil in a deep stockpot over medium heat. Add the onion, garlic, leek, carrots, celery, mushrooms, parsnip, and celery root, and sauté for 2’-3’, until they begin to release their aromas.

Add the parsley stems, bay leaf, thyme, and peppercorns.

Pour in the cold water and gradually bring the stock to a boil. Once it comes to a boil, reduce the heat and simmer gently for 30’.

Remove the pot from the heat, cover with a lid, and let the stock rest for 2 hours, allowing the flavors and aromas to fully develop.

Strain the stock through a fine-mesh sieve and let it cool completely.

Store in clean, airtight containers or jars in the refrigerator for up to 5 days.

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