Imagen generada por IA
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.
Imagen generada por IA
Imagen generada por IA
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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