The olive oil is a nontraditional addition, but Brian believes that it keeps the stock from darkening. He salts it very lightly to avoid overseasoning the dish in which the stock is eventually used. Vegetable stock tastes best when freshly made, but you can freeze it.
Recipe information
Yield
makes about 3 1/2 quarts stock
Ingredients
3 large onions, peeled and coarsely chopped
3 carrots, peeled and coarsely chopped
1/2 fennel bulb, coarsely chopped
2 kohlrabies, peeled and coarsely chopped
4 turnips, peeled and coarsely chopped
2 large celery ribs, coarsely chopped
1 large leek, white and green part, coarsely chopped
4 quarts cold water
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
Preparation
Put all the ingredients in a large pot and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer and cook until the vegetables are soft, 30 to 40 minutes. Let cool, then strain. Refrigerate for up to 3 days or freeze for up to 2 months.
