Cooking Essentials: Vegetable Stock | Just A Pinch Recipes
PREP/PREPARE Skin on – Skin off If you leave the skins on the onions, you will have a darker stock with a bit more of a savory flavor. While this may seem like a good...
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Cooking tools:
- Stockpot
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Colander
- Airtight container
Ingredients
- ## PLAN/PURCHASE
- 8 ounce(s) mushrooms (porcini, button, cremini, etc.), stemmed and sliced
- 1 large yellow onion, rough chop, about 10 ounces
- 3 stalk(s) celery, rough chop, about 8 ounces
- 2 medium carrots, rough chop, about 5 ounces
- 2 clove(s) garlic, smashed
- 1 teaspoon(s) dried thyme
- 1 teaspoon(s) dried savory
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) black peppercorns
- 4 large bay leaves
- 1/2 cup(s) chopped parsley, no stems
- 1 - 2 pinch(es) salt, kosher variety
- ## OPTIONAL ITEMS
- 1 cup(s) fennel bulb, chopped
- 1 teaspoon(s) dried rosemary
- 1 teaspoon(s) tomato paste
- 1/8 teaspoon(s) tamari sauce or liquid aminos
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