White Vegetable Stock (Court Bouillon)
Make a flavourful and healthy vegetable stock by simmering chopped vegetables and herbs in water. Strain and discard the solids, then use the liquid as a base for soups, stews, and sauces. This vegan, gluten-free, and low-calorie stock is easy to make, affordable, and a great way to use up leftover vegetables. Feel free to swap or add any other vegetables of your choice!
Equipment
- Large stock pot
Ingredients
- 2 Onions
- 2 Carrots
- 1 Fennel bulb
- 1 Small leek
- 1 Celery stalk
- 1 Bouqet garni (Bay leaf, thyme, parsley)
- 3 liters Cold water
- 2 tbsp olive oil or butter
- 100 ml White wine vinegar
- 500 ml White wine
Instructions
- Wash, peel and chop the vegetables into small cubes. There is no need to finely chop them, but smaller cubes allow for better flavour extraction.
- Place a large stock pot over medium heat. Add the olive oil or butter and then sauté the vegetables for 10 to 15 minutes. Do not allow the vegetables to brown; if necessary, lower the heat.
- After the vegetables are sautéd, add the cold water and the bouqet garni to the pot. Bring to a gentle simmer. Simmer for 10 minutes.
- If any foam, impurities or scum rises to the top of the pot, skim them off with a spoon.
- Add the white wine and the vinegar. Simmer for another 20 minutes and then turn off the heat.
- Let the stock cool down and then strain through a mesh sieve.
- Store in the fridge for a few days or in the freezer for up to 3 months.