Infused Vegetable Stock

  • Servings: Makes about 1 1/4 cups

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Ingredients

  • 1 3/4 cups vegetable stock or broth
  • 1/4 cup dry white wine
  • 2 teaspoons white wine vinegar
  • 1/2-inch slice of onion
  • 1 bay leaf
  • 1 fresh parsley sprig
  • 1 fresh thyme sprig
  • 3 small slices of carrot
  • 5 whole black peppercorns

How to make this recipe

  1. Combine the ingredients in a nonreactive saucepan and simmer for 15 minutes. Remove from the heat and set aside for 10 minutes, then strain.

Published February 1996





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