The ultimate vegetable stock | Caldo oscuro de verduras
Let me introduce you to the vegetable stock that is going to transform the taste of any vegan or vegetarian dish. For most of us who eat a flexitarian diet I think we generally struggle with the lack of depth of flavour from recipes and dishes, whether at home or in restaurants. They miss finesse, layers of flavour and mainly that sense of indulgence that is incredibly satisfying from eating fish or meat. This stock is going to give you maximum flavour to anything you add it to: vegetarian paellas will never be the same and any veggie dish that requires stewing or a dash of liquid so it doesn’t dry or to add texture, moist or anything that needs a sauce, this is for you.
INGREDIENTS
4 tbsp extra virgin olive oil
½ a bunch of celery, into large chunks
4 green part of leeks, into large chunks
5 carrots, into large chunks
1 fennel bulb, into large chunks
1 head of garlic, in half widthways
2 tomatoes, into large chunks
3 shallots, into large chunks
1 parsnip, into large chunks
5 sprigs of flat leaf parsley
3 sprigs of tarragon
6 sprigs of thyme
30g dried porcini mushrooms
6 black peppercorns
2 cardamoms
½ tsp smoked chipotle
½ tsp fennel seeds
2 cloves spice
3 bay leaves
1 glass of white wine
Salt
Wash and peel the carrot and parsnip. Place the peels in a large pot and the veg into a roasting tray. Cut the green parts of the leeks and keep the white parts for another use. Place the green part into the roasting tray after washing them from any sand they may have. Remove the young leaves from both the fennel and the celery, place them in the pot and the veg into another roasting tray.
Drizzle the vegetables with some olive oil, season them with a bit of salt and place them in the oven at 250 degrees Celsius for 45 minutes stirring them twice through the cooking process so they brown evenly.
Fill the pot with cold water and add the spices and herbs into it. Place it over high heat, bring it to the boil and let it simmer over low heat while the roasted vegetables cooked. As soon as they are ready, deglaze the bottom of the roasting trays with the white wine, scrub the burn bits which have plenty of flavour and add it all into the pot.
Let it simmer with the lid on over low heat for a minimum of 2 hours and a maximum of 4 hours. Pass it through a colander and after through a chinois or strainer to achieve a clean broth.
