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A deeply savory, clear vegetable stock built from browned aromatics, earthy roots, and fresh herbs. It brings quiet depth to soups, sauces, grains, and braises without overpowering their main ingredients.
KI-generiertes Bild
KI-generiertes Bild
Browning concentrates the vegetables' natural sugars and savory notes, while a gentle simmer extracts flavor without clouding the stock. Mushrooms and tomato paste add umami and body, and the herbs keep the finish fresh.
Cool the strained stock quickly in a shallow container, then refrigerate in a covered container for up to 5 days. Freeze for up to 3 months, leaving headspace in rigid containers or using freezer-safe portions.
Reheat only the amount needed in a saucepan over medium heat until steaming. Do not repeatedly cool and reheat the full batch.
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