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British · Soup
Brown Vegetable Stock
A fat-free dark stock made by sweating vegetables dry in a covered pan, then letting them catch and caramelise on the base before deglazing; the browning gives meaty depth without any meat.
- YieldServes 6 · About 1.5 litres
- Hands-on35 min
- Total1 h 41 min
- Difficulty
Ingredients
- 300 gonions (2 medium), 1 cm dice
- 250 gleek (1 leek), 1 cm slicesoptional
- 250 gcarrot (1 large), 1 cm dice
- 250 gparsnip (1 medium), 1 cm diceoptional
- 250 gpotatoes (2 medium), for a thicker stock, 1 cm diceoptional
- 200 gmushrooms, quartered
- 2 Lwater, boiling
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