Plant KitchenBasics

Basics

White Vegetable Stock

Makes 2 to 2 ½ quarts

Ingredients

• 2 tablespoonsolive oil
• 2 mediumyellow onions, finely sliced
• 2celery stalks, finely sliced
• 18-ounce package mushrooms, finely sliced
• 6garlic cloves
• 1 mediumcarrot, finely sliced
• 13-inch strip kombu
• 1 cupdry white wine
• 2bay leaves
• 4 sprigsfresh thyme or 1 teaspoon dried
• 1 tablespoonsea salt
• 1 teaspooncracked black pepper

Method

1. Warm the olive oil in a stockpot over medium heat for 30 seconds. Add the vegetables and kombu and cook until the onions and celery are softened and translucent and the mixture is fragrant, about 2 minutes.
2. Add the wine and stir to scrape up any golden bits stuck to the bottom of the pan. Cook until the pan liquid is reduced by half, about 30 minutes. Add 3 quarts of water and bring to a simmer.
3. Stir in the bay leaves, thyme, salt, and pepper and simmer for 45 to 60 minutes.
4. Working in batches, ladle the mixture into a fine-mesh strainer set over a large bowl. Gently press on the vegetables with the ladle or a silicone spatula to extract as much liquid as possible. Discard the solids.
5. When the stock has cooled, transfer it to storage containers and use as needed.

Library · Plant-based · Personal collection