This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Place onions, leeks, celery, parsnips, turnips, garlic, and mushrooms in a large roasting pan. Drizzle with olive oil and toss to coat. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned, about 45 minutes.
- Transfer vegetables to a large stockpot. Add 2 cups water to roasting pan and scrape up browned bits from bottom of pan; pour into stockpot. Add 10 cups water to stockpot, along with parsley, thyme, bay leaf, peppercorns, wine, and salt. Bring to a boil over high heat, then reduce heat to low. Partially cover pot and gently simmer stock until vegetables are very soft, 30 to 45 minutes.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stir vinegar into stock and use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
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Debbie Beardsley
[email protected]This stock is a great way to add flavor to any dish. I use it in everything from soups to stews to sauces.
William Azulay
[email protected]I'm so glad I found this recipe. It's the perfect way to make a delicious and healthy vegetable stock.
Kaliisa Jamiru
[email protected]This stock is a great way to use up leftover vegetables and make a delicious and healthy meal.
selena simula
[email protected]I'm new to cooking, and this recipe was so easy to follow. I'm so glad I tried it!
abdulsaidu sankoh
[email protected]This stock is the perfect way to add flavor to any dish.
Ava Cepeda
[email protected]I love the fact that this recipe uses all fresh vegetables. It makes the stock so much more flavorful.
Rehab Khan
[email protected]This stock is a staple in my kitchen. I use it in everything from soups to stews to sauces.
BLACKISH DIME
[email protected]I've been using this recipe for years, and it never disappoints.
Osakwe Michael
[email protected]I'm a professional chef, and I can honestly say that this is the best vegetable stock recipe I've ever used.
Toluwani Ogunleye
[email protected]This stock is so easy to make, and it's so much better than store-bought stock.
vimi Beeharry
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover vegetables.
TOGE FM
[email protected]This stock is a game-changer. It makes my braised lamb dishes so much more flavorful.
Swapnil Pokhrel
[email protected]I love this recipe! It's so versatile. I've used it to make braised lamb, soup, and even risotto.
Yaqoob Khan Yousafzai
[email protected]This stock is amazing! I used it to make a soup, and it was the best soup I've ever had.
Aiyohuru Joy
[email protected]I've tried many vegetable stock recipes, but this one is by far the best. It's so easy to make, and it always turns out perfectly.
Francisco Zuniga
[email protected]This vegetable stock was the perfect base for my 10-hour braised lamb. It was rich and flavorful, and it really brought out the best in the lamb.