Vegetable Stock (Fondo Veg)
Category: Sauces & Stocks
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 480g |
| Cauliflower | 60g |
| Celery | 150g |
| Carrots | 110g |
| Pre-cooked Beets | 60g |
| Mushrooms (Champignon) | 300g |
| Celeriac (Celery Root) | 100g |
| Broccoli | 130g |
| Onions | 70g |
| Garlic | 10g |
| Tomato Paste | 15g |
| Kombu Seaweed | 1 piece |
| Extra Virgin Olive Oil | 100g |
| Water | 5L |
| Xanthan Gum | 4g |
| Pectin | 2g |
| Fine Salt | 4g |
| Ice | to taste |
Instructions
-
Prepare the Vegetables
Begin by thoroughly cleaning and washing all the vegetables. Once cleaned, thinly slice each vegetable. You can use a mandolin for precision or a sharp knife. Start with celery, carrots, and mushrooms. Follow with broccoli, eggplants, cauliflower, pre-cooked beets, celeriac, onions, and garlic. If any vegetables like eggplants or celeriac appear too large, slice them further to ensure uniformity. -
Combine Ingredients
In a large pot, combine all the sliced vegetables with the tomato paste and extra virgin olive oil. Mix well to ensure the ingredients are evenly coated. -
Add Water
Pour in cold water, ensuring all the ingredients are covered. Add a piece of kombu seaweed to enhance the flavor. -
Simmer the Stock
Bring the pot to a boil, then reduce the heat and let the stock simmer for approximately 1-2 hours, allowing the flavors to meld. The liquid should reduce by about three-quarters during this process. -
Strain the Stock
Once reduced, remove the pot from the heat and strain the mixture, discarding the solids. The result should be a rich, flavorful vegetable broth. -
Final Touches
Transfer the strained stock into a smaller saucepan and return to the heat. Add xanthan gum and pectin, stirring gently until the stock reaches a smooth consistency. Add salt to taste. -
Cool and Serve
Allow the vegetable stock to cool slightly before using. For a more concentrated flavor, let it chill and store in the fridge for later use. Serve the stock hot, drizzled over your favorite dishes, or use it as a base for soups, risottos, and sauces.
Tips:
- This vegetable stock is a perfect base for vegan and vegetarian dishes, offering a rich and savory flavor similar to traditional meat-based stocks.
- You can adjust the thickness of the stock by varying the amount of xanthan gum. For a thinner consistency, reduce the quantity.
- If you don’t have kombu seaweed, you can substitute it with a splash of soy sauce or miso for added umami flavor.
- The stock can be stored in an airtight container in the fridge for up to 1 week, or frozen for longer storage.
Enjoy this versatile Vegetable Stock in your plant-based recipes and elevate your dishes with a natural, hearty flavor.
