Vegetarian Vegetable Stock

Name: Vegetarian Vegetable Stock
Ingredients: 2 whole Large onions, roughly chopped (Skin on for color if desired, washed thoroughly); 3 stalks Celery stalks, chopped; 3 whole Large carrots, chopped; 2 whole Medium turnips, chopped; 3 liters Water (Enough to cover vegetables well); 1 tbsp Mixed savoury herbs (Thyme, Parsley, Bay Leaf) (Fresh bouquet garni or dried); 1 tsp Black peppercorns; 1 tsp Salt (Adjust to taste); 1 tbsp Mushroom ketchup (Optional, for depth of flavor); 3 drops Parisian essence or Burnt Sugar (Optional, for color); 1 tsp Cornflour (Cornstarch) (Optional, for texture)

A foundational vegetarian stock recipe from 1900, extracting the goodness of onions, celery, carrots, and turnips. This versatile base can be enriched with mushroom ketchup and herbs, or slightly thickened to create a 'thin gum' consistency for sauces.

Ingredients

2 whole Large onions, roughly chopped (Skin on for color if desired, washed thoroughly)
3 stalks Celery stalks, chopped
3 whole Large carrots, chopped
2 whole Medium turnips, chopped
3 liters Water (Enough to cover vegetables well)
1 tbsp Mixed savoury herbs (Thyme, Parsley, Bay Leaf) (Fresh bouquet garni or dried)
1 tsp Black peppercorns
1 tsp Salt (Adjust to taste)
1 tbsp Mushroom ketchup (Optional, for depth of flavor)
3 drops Parisian essence or Burnt Sugar (Optional, for color)
1 tsp Cornflour (Cornstarch) (Optional, for texture)

Instructions

1Thoroughly cleanse the onions, celery, carrots, and turnips. Cut them all into small pieces to maximize flavor extraction.
2Place the chopped vegetables in a large saucepan. Add sufficient water to cover them completely (approx 3 liters). Bring to a boil, then reduce heat and let it boil gently (simmer) for several hours until the vegetables are completely soft and the flavor is extracted.
3Strain the liquor off into a clean pot or bowl; discard the boiled vegetables. Season the stock with the savoury herbs, peppercorns, salt, and mushroom ketchup. If using dried herbs or whole peppercorns, you may wish to simmer for another 10 minutes and strain again, or use a spice bag.
4If a darker color is desired, add a few drops of Parisian essence or burnt sugar. To improve consistency, mix the cornflour with a little cold water to form a slurry, stir it into the hot stock, and simmer briefly until it reaches the consistency of 'very thin gum'.