My F&W
quick save (...)

Infused Vegetable Stock

  • SERVINGS: Makes about 1 1/4 cups
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 1 3/4 cups vegetable stock or broth
  2. 1/4 cup dry white wine
  3. 2 teaspoons white wine vinegar
  4. 1/2-inch slice of onion
  5. 1 bay leaf
  6. 1 fresh parsley sprig
  7. 1 fresh thyme sprig
  8. 3 small slices of carrot
  9. 5 whole black peppercorns
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.