Editor's note: The recipe and introductory text below are from Aroma: The Magic of Essential Oils in Food and Fragrance by Mandy Aftel and Daniel Patterson.
This is an incredibly useful and versatile stock. It has a sweet vegetal flavor that can be used in many different ways—as a base for sauces and soups, adding richness and depth without changing the essential flavor of what it is paired with. It keeps in the refrigerator for one week, or you can freeze it indefinitely.
Recipe information
Yield
Makes 2 to 3 quarts
Ingredients
3
medium yellow onions, sliced (about 22 ounces unpeeled)
1
yellow onion charred (see Chef's Tip, below)
4
carrots, peeled and sliced
1
fennel bulb, sliced
2
leeks, white and light green parts only, rinsed and sliced
1
small head celery root, peeled and sliced
1
/2 bunch fresh thyme
4
quarts water
Need to make a substitution?
Preparation
Put all ingredients in a nonreactive stockpot. Bring to a boil and simmer slowly for 2 to 3 hours. Strain through a fine mesh sieve. The stock should taste concentrated and sweet. Cool and refrigerate.
Excerpted from Aroma (Artisan Books) Copyright 2004 by Mandy Aftel and Daniel Patterson