RCI-SP.001.0361.001

Vegetable Stock

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups mushrooms (any variety); 1 unit fennel bulb (stalks and leaves only (reserve the bulb for another use)); 5 unit celery stalks; 4 medium to large carrots; 2 large onions; ¼ head of green cabbage; ½ large rutabaga (peeled); 5 unit leeks (cut in half lengthwise and washed); 1 small bunch of fresh flat-leaf parsley (about 15 sprigs); 1 head of garlic (cut in half crosswise to expose the cloves); 12 whole black peppercorns; 6 whole white peppercorns; 3 unit bay leaves; 6 unit – 8 sprigs of fresh thyme

Vegetable Stock from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

mushrooms (any variety)
3 cups
fennel bulb
stalks and leaves only (reserve the bulb for another use)
1 unit
celery stalks
5 unit
to large carrots
4 medium
onions
2 large
of green cabbage
¼ head
rutabaga
peeled
½ large
leeks
cut in half lengthwise and washed
5 unit
bunch of fresh flat-leaf parsley (about 15 sprigs)
1 small
of garlic
cut in half crosswise to expose the cloves
1 head
black peppercorns
12 whole
white peppercorns
6 whole
bay leaves
3 unit
– 8 sprigs of fresh thyme
6 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Vegetable Stock

Ingredients

Method

What Makes This Variant Distinct