Upon first glance, this stock seems quick and easy. But beware…the prep work takes an exorbitant amount of time if you do everything by hand. I recommend you use a food processor for all your chopping lest you spend an entire day chopping vegetables. You may lose a tiny bit of flavor as the juices leech out, but you’ll save yourself from a serious case of carpel tunnel syndrome. There are some things worth doing by hand…with love…this is not one of them.
This stock is a great base for any vegetarian sauce or soup and works well in the mushroom parfait recipe. This recipe, adapted from Heston Blumenthal at Home makes 2kg so I recommend freezing 250 – 500 ml portions (1 – 2 cups) in ziploc freezer bags for later use.
Ingredients – Makes 2kg
- 50g butter
- 350g cleaned and finely sliced leeks (about 7 white and light green part only)
- 225g peeled and finely sliced carrots
- 200g peeled and finely sliced onions
- 200g finely sliced button mushrooms
- 100g finely sliced fennel
- 100g finely sliced celery
- 3 sprigs of thyme
- 3 bay leaves
- 30g flat leaf parsley
- Melt the butter in a pressure cooker over medium heat. Add all the vegetables and sweat for 5 minutes, stirring occasionally.
- Add the thyme, bay leaves, and 2kg cold tap water.
- Lock the lid on the pressure cooker, turn the heat to high and bring to full pressure (2 bar).
- Reduce the heat to low and cook for 20 minutes.
- Remove from heat and allow to cool completely and depressurize. Remove the lid (away from yourself to avoid the steam).
- Place the pressure cooker (without lid) over medium heat for 5 minutes, then turn off the heat, add the parsley and allow to cool for 20 minutes.
- Strain the stock through a sieve lined with two layers of cheesecloth. Cool over an ice bath and refrigerate or freeze until needed.