This vegetable stock is part one of a two-part post; I’m making Thomas Keller’s Butternut Squash Soup for Thanksgiving this year. I made and froze the stock last weekend.
I really like the simple combination of vegetables in this stock. I hate celery in vegetable stock, since I think it quickly becomes overpowering.
Thanksgiving is less than three days away. Are you ready? I’ve got my stocks made, cranberry chutney done, and homemade Italian bread made for stuffing. Here’s some ideas just incase you’re still planning…
CocktailsCider Bourbon Cocktail The Manhattan Old-Fashioned with a Fall Twist
StuffingBread Stuffing with Bacon, Apples, Sage and Caramelized Onions
SidesBroccolini with Pecan Brown Butter Squash and Apple Bake Spinach Salad with Bosc Pears, Cranberries, Red Onion and Toasted Hazelnuts
DessertsSuper Pumpkiny Pumpkin Pie Apple Crumb Pie Mom’s Apple Crisp Apple-Blackberry Cake
Homemade Vegetable StockAdapted slightly from Bouchon 1 1/2 pounds (1 large bunch) leeks, white part only well washed and coarsely chopped (about 4 1/2 cups) 1 1/2 pounds (about 2 large) Spanish onions, coarsely chopped (about 4 1/2 cups) 1 pound carrots, peeled and coarsely chopped (about 3 cups) 1 small bulb fennel, trimmed and coarsely chopped 1/4 cup canola oil, or other light-flavored oil 2 bay leaves 2 thyme sprigs 2 ounces (1 large bunch) Italian parsley sprigs 3 to 4 quarts of water
Finely chop all vegetables in a food processor (will need to do in batches).
Add oil to stock pot, and heat over medium heat. Add vegetables and cook for 5 to 8 minutes or until softened, adjusting heat if needed to prevent browning. Add bay leaves, thyme, parsley and 3 to 4 quarts of water (enough to cover). Bring to a gentle simmer, skimming as needed, and cook for 45 minutes to 1 hour.
Strain stock through fine-mesh sieve or chinois into a container. Submerge stock in ice bath. Refrigerate for up to two days or freeze for longer storage.
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