Recipe: vegetable stock by Julius Jaspers
In Sausbijbel, Julius Jaspers shows you how to make the best sauces and flavorings yourself, with more than 250 recipes and helpful tips, using clear instructions and step-by-step photography. From BBQ sauces to butter sauces, and from dressings, oils and vinaigrettes to sauces with or for vegetables, meat, fish and shellfish. This recipe for the most delicious vegetable stock is also included.
You can actually use any vegetables for a vegetable stock. Some, such as fennel, can become overpowering in flavor. To give the stock an Asian twist, lemongrass, chili pepper, ginger and lime leaves work exceptionally well. Just remember that success lies in the balance.
How to make the vegetable stock
- Combine all the ingredients in a stockpot and bring to a boil. Turn the heat down and simmer gently for 4 hours.
- Turn off the heat and let the vegetable stock stand for at least another 8 hours. Overnight works too.
- Strain the stock through a sieve, optionally lined with cheesecloth. Pour the stock back into the pan.
- Bring the stock to just below a boil and reduce to the desired flavor. Season with salt, soy sauce or tamari.
Storage advice: 3 days in the refrigerator, 6 months in the freezer.
Title: Sausbijbel
Author: Julius Jaspers
Price: €33,99
Publisher: Carrera Culinair
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