Best 3 Jacques Pepins Clear Vegetable Stock Recipes
Discover the secrets to creating a flavorful and crystal-clear vegetable stock, inspired by the techniques of renowned French chef Jacques Pepin. This versatile foundation for soups, stews, sauces, and more begins with the freshest vegetables, carefully selected for their ability to impart rich flavor and aroma. From mirepoix and aromatics to simmering and straining, each step is essential in achieving a stock that is both visually appealing and bursting with flavor. Whether you're a seasoned cook or just starting out, follow Jacques Pepin's expert guidance to elevate your culinary creations with this essential ingredient.
Here are our top 3 tried and tested recipes!
JACQUES PEPIN'S CLEAR VEGETABLE STOCK
Make and share this Jacques Pepin's Clear Vegetable Stock recipe from Food.com.
Provided by PalatablePastime
Categories Stocks
Time 1h15m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
- Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.
ROASTED VEGETABLE STOCK
This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.
Provided by Chef Kate
Categories Stocks
Time 5h20m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Toss the vegetables with the olive oil, until gently coated.
- Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
- Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
- Fill with water and place on the stovetop on medium high heat.
- Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
- Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- Simmer until reduced by three quarters; this could take about an hour.
- You should end up with about one and a half to two quarts of stock.
JACQUES PEPIN'S POTATOES FONDANTES
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
Provided by Chef Lyle
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
Tips:
- Use Fresh Vegetables: Fresh vegetables impart the best flavor to your stock. Choose vegetables that are in season and at their peak flavor.
- Roast the Vegetables: Roasting the vegetables before adding them to the stock pot intensifies their flavor and adds depth to the stock.
- Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables. A good rule of thumb is to use a mix of root vegetables, leafy greens, and aromatic vegetables.
- Don't Overcook the Vegetables: Overcooking the vegetables will make the stock bitter. Aim to cook the vegetables until they are tender but still retain their shape.
- Add Herbs and Spices: Herbs and spices can add an extra layer of flavor to your stock. Add them to the pot along with the vegetables.
- Let the Stock Simmer: Simmering the stock for a long period of time allows the flavors to develop and deepen. Aim to simmer the stock for at least 1 hour, or longer if you have the time.
- Strain the Stock: Once the stock is finished simmering, strain it through a fine-mesh sieve to remove any solids.
Conclusion:
Jacques Pepin's clear vegetable stock is a versatile and flavorful ingredient that can be used in a variety of dishes. It's a great way to add flavor and depth to soups, stews, sauces, and gravies. Remember to try Jacques Pepin's famous fish soup recipe, which uses his clear vegetable stock, and let us know what you think!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »