Vegetable Stock

Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.

This recipe goes with Grilled Portabellas with Couscous

Yield: Makes 2 quarts

Ingredients

• 1  leek (about 12 oz.)
• 3  onions (1 1/2 lb. total), peeled and chopped
• 3  carrots (12 oz. total), scrubbed and chopped
• 2  stalks celery (4 oz. total), rinsed and chopped
• 8  ounces  mushrooms, rinsed and quartered
• 2  Roma tomatoes (6 oz. total), rinsed and quartered
• 1  head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
• 1 1/2  teaspoons  dried parsley
• 1 1/2  teaspoons  dried thyme
• 1 1/2  teaspoons  dried oregano
• 1  tablespoon  black peppercorns

Preparation

1. Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.

2. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

Nutritional analysis per 1/2 cup.

Nutritional Information

Calories:

18 (6% from fat)

Protein:

0.6g

Fat:

0.1g (sat 0.0)

Carbohydrate:

4g

Fiber:

0.9g

Sodium:

10mg

Cholesterol:

0.0mg