Ingredients with Measurements:
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 fennel bulb, chopped
- 1 garlic bulb, peeled and crushed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 8 cups water
Special equipment needed:
- Large stockpot
- Fine mesh strainer
Step-by-step instructions:
1. In a large stockpot, add the chopped onions, carrots, celery, leek, fennel, garlic, bay leaf, black peppercorns, salt, and water.
2. Bring the mixture to a boil over high heat.
3. Reduce the heat to low and simmer for 45 minutes.
4. Remove from heat and let the mixture cool for 10 minutes.
5. Strain the mixture through a fine mesh strainer, discarding the solids.
6. Transfer the vegetable fumet to a container and refrigerate until ready to use.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat.
Serving size:
Makes 8 cups of vegetable fumet.
Nutritional information:
Calories per serving: 15
Fat: 0g
Carbohydrates: 3g
Protein: 0g
Sodium: 300mg
Substitutions for ingredients:
- You can substitute the fennel bulb with a small bulb of celeriac or a few sprigs of fresh thyme.
Variations:
- For a richer flavor, you can roast the vegetables in the oven before adding them to the stockpot.
- You can add a few dried mushrooms or a piece of kombu seaweed to the mixture for extra umami flavor.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly for even cooking.
- Don't let the mixture boil too vigorously, or it may become cloudy.
- You can freeze the vegetable fumet in ice cube trays for easy portioning.
Storage instructions:
Store the vegetable fumet in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Reheating instructions:
Reheat the vegetable fumet over low heat until warmed through.
Presentation ideas:
Serve the vegetable fumet in a clear glass or ceramic bowl to showcase its clear, golden color.
Garnishes:
Garnish the vegetable fumet with a sprig of fresh thyme or a few drops of olive oil.
Pairings:
The vegetable fumet can be used as a base for soups, stews, and sauces.
Suggested side dishes:
Serve the vegetable fumet with a crusty bread or a side salad.
Troubleshooting advice:
- If the vegetable fumet is too salty, dilute it with water.
- If the vegetable fumet is too weak, simmer it for a longer time to concentrate the flavors.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the vegetable fumet in the refrigerator or freezer to prevent bacterial growth.
Food history:
Fumet is a French term for a flavorful broth made from fish, meat, or vegetables. It is commonly used as a base for soups, stews, and sauces.
Flavor profiles:
The vegetable fumet has a delicate, savory flavor with hints of sweetness from the carrots and onions.
Serving suggestions:
Use the vegetable fumet as a base for soups, stews, and sauces, or drink it as a warm, comforting broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French