The Ultimate Vegetable Stock | America's Test Kitchen

Name: The Ultimate Vegetable Stock | America's Test Kitchen
Total time: 120 min
Ingredients: 2 medium onions (about 12 ounces), peeled and chopped coarse; 10 - 12 cloves garlic, from 1 head, each clove peeled and smashed; 8 large shallots (about 8 ounces), sliced thin; 1 rib celery, chopped coarse; Vegetable cooking spray; 1 small carrot, peeled and chopped coarse; 4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups); stems fresh parsley leaves (from 1 bunch); 2 bay leaves; 1 1/2 teaspoons table salt; 1 teaspoon black peppercorns, coarsely cracked; 1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed); 1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups); 8 - 10 sprigs fresh thyme; 1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife; 4 medium scallions, white and light green parts, cut into 2-inch lengths; 2 teaspoons rice vinegar

www.americastestkitchen.com

Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of chicken stock. Here is a recipe that can actually hold its own with "the real thing."

Keywords

Vegetables
Vegetarian
Make Ahead
Soups

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Ingredients

2 medium onions (about 12 ounces), peeled and chopped coarse
10 - 12 cloves garlic, from 1 head, each clove peeled and smashed
8 large shallots (about 8 ounces), sliced thin
1 rib celery, chopped coarse
Vegetable cooking spray
1 small carrot, peeled and chopped coarse
4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups)
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 1/2 teaspoons table salt
1 teaspoon black peppercorns, coarsely cracked
1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
8 - 10 sprigs fresh thyme
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
4 medium scallions, white and light green parts, cut into 2-inch lengths
2 teaspoons rice vinegar