Homemade Vegetable Stock

Homemade Vegetable Stock

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.

Homemade Vegetable Stock

Homemade Vegetable Stock

I really like the simple combination of vegetables in this stock. I hate celery in vegetable stock, since I think it quickly becomes overpowering.

Homemade Vegetable Stock

Homemade Vegetable Stock

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…

 

Cocktails
     Cider Bourbon Cocktail
     The Manhattan
     Old-Fashioned with a Fall Twist 
 
Stuffing
     Bread Stuffing with Bacon, Apples, Sage and Caramelized Onions
 
Sides
     Broccolini with Pecan Brown Butter
     Squash and Apple Bake
     Spinach Salad with Bosc Pears, Cranberries, Red Onion and Toasted Hazelnuts
 
Desserts
     Super Pumpkiny Pumpkin Pie
     Apple Crumb Pie
     Mom’s Apple Crisp
     Apple-Blackberry Cake
 

 

Homemade Vegetable Stock

Adapted 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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