Flavored Vegetable Stock
|Olive oil/Corn oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Minced shallots||2 Teaspoon|
|Water||8 Cup (128 tbs)|
|Dry white wine/Vermouth||1⁄2 Cup (8 tbs)|
|Onion||1 Large, thinly sliced|
|Leek||1 , sliced|
|Celery stalk||1 , thinly sliced on the diagonal|
|Carrot||1 , peeled and thinly sliced|
|Parsnip||1 , thinly sliced|
|Broccoli stems||1 Cup (16 tbs), sliced|
|Sliced fennel||1 Cup (16 tbs) (With Some Tops)|
|Whole black peppercorns||5|
|Juniper berries||1⁄2 Teaspoon|
|Fresh thyme sprig/1/4 teaspoon dried thyme||1|
Heat the oil in a large stockpot over medium heat.
Add the garlic and shallots, and saute until they are translucent, 3 to 4 minutes.
Add the remaining ingredients and, over medium heat, bring the broth to a boil.
Reduce the heat to low and simmer the stock for 30 to 40 minutes, or until it has a good, rich flavor.
Strain the stock through a sieve, then allow it to cool completely before storing it in the refrigerator.