Rich & Flavorful Homemade Vegetable Stock Recipe

Vegetable Stock (Fondo Veg)

Category: Sauces & Stocks
Servings: 4

Ingredients

Instructions

1. 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.

2. 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.

3. Add Water
   Pour in cold water, ensuring all the ingredients are covered. Add a piece of kombu seaweed to enhance the flavor.

4. 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.

5. 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.

6. 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.

7. 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.