Editor's note:The recipe and introductory text below are fromAroma: The Magic of Essential Oils in Food and Fragranceby Mandy Aftel and Daniel Patterson.
This is an incredibly useful and versatile stock. It has a sweet vegetal flavor that can be used in many different ways—as a base for sauces and soups, adding richness and depth without changing the essential flavor of what it is paired with. It keeps in the refrigerator for one week, or you can freeze it indefinitely.
Ingredients
Makes 2 to 3 quarts
Put all ingredients in a nonreactive stockpot. Bring to a boil and simmer slowly for 2 to 3 hours. Strain through a fine mesh sieve. The stock should taste concentrated and sweet. Cool and refrigerate.
Charring Onions: There are several recipes, especially for stocks, that call for charred onions, which add complexity and subtle smokiness. If you have gas burners, then you can cut peeled yellow onions in half and burn the cut side over an open flame for a few minutes, until mostly blackened. If you have electric burners, you can either put the cut side of the onions directly on burners set to high, or put a piece of aluminum foil on the burner first, and then char the onion on top of the aluminum foil.
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Reviews (4)
Back to TopI think this is a great recipe, if you like qualiy. The addition of the charred onion adds a wonderful smokey element. I happen to be in Italy now, and the price of Leeks ($.50) and celery root (¿1.79kg - $.90lb) is very reasonable. Try other stock, in the fall and winter this is my go to recipe.
johnforsman
Minneapolis, MN
9/30/2015
It's a good recipe, however, it is rather pricey considering the output. The ingredients required are more expensive (leeks, celery root) than what it used in other veggie stocks. At the end it's cheaper to buy a quart at Trader Joe's than make this so I don't know that I'll make it again.
chiara22
oceanside, ca
5/4/2010
I agree, it does need a little salt. But it's delicious! I used this recipe to make risotto and it was a success! I charred the onion in a charcoal grill... I think it has more of the "smoky" flavour. I wrapped the onion in tin foil and put it directly among the charcoals. Great recipe!
Anonymous
Sonora, Mex.
3/14/2010
Great recipe. I'm a chicken stock fan myself, but needed an alternative for vegetarian friends. I feared that I might have been better off using the boxed stuff, but this was Super easy and super delicious. Needs a little salt
clcalexander
4/9/2009
