This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
INGREDIENTS:
2 large yellow onions, peeled 4 medium to large carrots, peeled and sliced into 1/8th inch coins 3 medium rutabagas, peeled 2 medium to small turnips, peeled 3 stalks celery, cut into 1/8th inch slices 2 leeks, split lengthwise, washed 2 medium sized parsnips, peeled and cut into ¼ inch slices 3 cups button mushrooms, chopped 1 head garlic, halved across the cloves 10 sprigs fresh thyme 5 sprigs fresh marjoram (if available) 10 sprigs fresh flat leaf parsley (if available) 2 bay leaves 1 tablespoon black peppercorns 1 4”x4” piece of konbu (dried kelp available at Japanese markets, health food stores, and some grocery stores)
METHOD:
Halve the onions through the root, place them flat side down on a cutting surface, and then make cuts ½ an inch apart that almost go all the way through, but not quite. This exposes more surface area without the onion falling apart and getting in the way when you skim.
Cut across the leek at ¼ inch intervals, but do not cut all the way through.
Halve each rutabaga and turnip horizontally, then quarter each half.
Place all the vegetables and the konbu into a large pot-at least 3 gallons-and fill the pot with cold water to cover the vegetables. The water should be half the level of the vegetables higher than the top of the vegetables.
Bring the water to the boil, making sure to skim the surface of any scum as it rises. Once it boils, turn the heat down to a gentle simmer, and add the rest of the ingredients. Skim as necessary.
Simmer for 2-4 hours. Taste the stock. If it tastes thin, continue to simmer. If it tastes robust with plenty of vegetable flavor, turn off and allow to cool. When cool, strain into clean pot (or other containers) and chill. Discard vegetables.
At this point, the stock may be frozen, or returned to the stove and reduced further to concentrate flavors. I recommend freezing some at this concentration, and reducing some to intensify the flavor.
Stock will keep in the freezer for 3 months if covered closely with plastic wrap, 4-5 days in the refrigerator.
Chef’s Notes:
The part of the method where I say not to cut all the way through the onion and leek is just to make things simpler when straining and skimming. I do this with the carrots, as well, although I make slices that are 1/16th of an inch apart for greater surface area. If it is too much work, just slice all the way through. Slice finer if you can. The more surface area exposed, the better the extraction of vegetable flavor and nutrients. Don’t do this with the rutabagas and turnips, though. They are fairly pungent, and too much exposure from these will just overwhelm the stock. For deeper mushroom/umami flavor, take half the mushrooms and smash them with your hand or a pan bottom to get them to exude some liquid. This will enhance the stock and give it more depth of flavor.
Source: Chef Andrew E Cohen
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