“Roasted Vegetables enrich the Enhanced Stock. Fortified Vegetable Stock is used to enhances, Stews, Soups, Fresh Vegetable Dishes, Poaching Fish and Shell Fish.”
READY IN:
55mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-Heat oven to 450°F.
  2. In a roasting pan whisk olive oil, sea salt and black pepper until combined.
  3. Place vegetables, bay leaves in roasting pan and turn until well coated.
  4. Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
  5. Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
  6. Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.

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