Amazing Vegetable Stock: We will create amazing vegetable stock with wine.

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Welcome to the show and introduction to vegetable stock.

Chop the onion into quarters, cutting off the ends.

Clean the leeks thoroughly, then chop them into pieces, including the green parts.

Chop the carrots into large pieces, not too small to avoid disintegration during cooking.

Chop the celery into large pieces, cutting off the ends first.

Chop the mushrooms and add them to the pot.

Pick the leaves off the rosemary sprigs and add them to the pot.

Pour in 1 cup of Pinot Noir wine.

Add 1 tablespoon of tomato paste to the mixture.

Add enough water to cover the vegetables in the pot.

Turn the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot to simmer for 2 to 2.5 hours.

After about 1.5 hours, remove the lid to let it cook for the last hour.

Strain the stock through a strainer to separate the vegetables from the broth.

Store the broth in a container for refrigeration or freezing.

Mention that the broth can be stored in the refrigerator for 3-4 days or frozen for 3-4 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary