Ingredients
Vegetable Stock:
- 1 small eggplant, washed and shaved with mandolin
- 1 celery root, thick sliced
- 2 leeks, cleaned and sliced (white parts only)
- 1 large stalk celery, sliced in half length-wise
- 2 large carrots, sliced in half length-wise
- 2 medium beets, peeled and sliced root to stem
- 1 cup shitake mushrooms (cut mushrooms in half)
- 1 medium onion, medium slice
- 1 head garlic, sliced in half (don’t worry about peeling)
- 1 lemon, washed and sliced in half width-wise
- 2 Tbsp tomato paste
- 1 Tbsp whole peppercorns
- 6 cups water
- 1/2 cup dry red wine (sherry or cabernet is preferred)
Instructions
- Toss vegetables and peppercorns in a large bowl with tomato paste, coating well. Oil bottom of pan—this step is optional but will prevent sticking. Transfer to a deep hotel pan or other deep (at least 4″ oven safe pan. Place vegetables in the oven and roast for about 45 minutes to 1 hour. Check your veggies every 20 minutes or so, stirring and rotating as needed to prevent edges from burning.
- After roasting remove from oven. Add wine, scraping any brown bits. These caramelized morsels of concentrated juice, called the fond—literally, the foundation—will enrich the stock from the bottom of the pan. Carefully, add 6 cups water to vegetables and return to oven for 30 to 40 minutes.
- Strain the stock through a sieve into another pot, pressing the vegetables with the back of a ladle to extract all the juices.
- Over high heat, combine 1 part Espagnole to 1 part Vegetable stock, boil for 10 minutes or until reduced by half, stirring occasionally.
- Season with salt and pepper.
Notes
* I used this 4” deep hotel pan.