Description
A rich, homemade vegetable stock featuring roasted garlic and turmeric for a deep golden color and complex flavor. Ideal as a base for soups, risottos, and sauces, offering a healthier alternative to store-bought options.
Ingredients
- 4 liters cold filtered water (1 gallon)
- 500 g carrots, roughly chopped (1.1 lbs)
- 300 g celery, roughly chopped (0.66 lbs)
- 300 g yellow onions, quartered (0.66 lbs)
- 2 whole garlic bulbs, unpeeled
- 50 g fresh turmeric root, thinly sliced (1.7 oz)
- 3–4 whole star anise pods
- 10 g black peppercorns (2 teaspoons)
- 2 bay leaves
- 1 large bunch fresh parsley stems
- 5 mL extra virgin olive oil, for optional garnish (1 teaspoon)
- 5 g fresh chives, finely chopped, for optional garnish (1 tablespoon)
Instructions
- Roast Garlic Bulbs: Preheat oven to 400°F (200°C). Place unpeeled garlic bulbs on a baking tray and roast for 30-40 minutes, until cloves are tender and slightly caramelized.
- Prepare Vegetables: While the garlic roasts, roughly chop the carrots and celery. Quarter the onions, keeping the skin on for color. Thinly slice the fresh turmeric root.
- Combine Ingredients in Pot: Add the roasted garlic bulbs, prepared carrots, celery, onions, turmeric, star anise, peppercorns, bay leaves, and parsley stems into a large pot (6-liter capacity).
- Simmer Stock: Pour cold filtered water over the ingredients, ensuring everything is submerged. Bring the mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer. Do not cover tightly.
- Continue Simmering: Simmer gently for 1.5 to 2 hours, allowing the flavors to deepen and the color to turn golden. Skim off any foam during the first 30 minutes of simmering.
- Strain and Serve: Remove pot from heat and carefully strain the stock through a fine-mesh sieve into a clean bowl, discarding all solids. For optional garnish, pour stock into bowls, drizzle with olive oil, and sprinkle with fresh chives before serving warm.
Notes
Roasting the garlic before simmering adds a sweet, deep flavor profile. Keep the onion skin on for additional color and depth, provided they are clean. Use filtered water for a neutral base. Making this stock unsalted allows for full control over seasoning in finished recipes. Simmer gently to avoid a cloudy stock.
- Prep Time: 55 minutes
- Cook Time: 105 minutes
- Category: Soup Base
- Method: Stove Top
- Cuisine: General
Nutrition
- Serving Size: 240 ml
- Calories: 15 kcal
- Sugar: 1 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg