Root Vegetable Stock for Mushroom Stroganoff with Spinach
Elevate your Mushroom Stroganoff with Spinach by crafting a fragrant and nutrient-packed root vegetable stock that serves as the perfect base for this comforting dish. This homemade stock is a medley of earthy carrots, celery, parsnips, and leeks, enhanced with the bold aromatics of garlic, thyme, bay leaves, and parsley. A light sauté brings out the vegetables’ natural sweetness before they simmer together to create a deeply flavorful, plant-based broth. Ideal for vegans and vegetarians, this versatile stock not only enhances the stroganoff but can also upgrade soups, risottos, and sauces. Ready in just 90 minutes, it's an easy way to add a rich, homemade touch to your recipe repertoire.
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Celery stalks
- 2 medium Parsnips
- 1 large Yellow onion
- 4 large Garlic cloves
- 1 medium Leek (white and light green parts only)
- 5 sprigs Thyme (fresh springs)
- 2 leaves Bay leaves
- 1 teaspoon Black peppercorns
- 6 sprigs Parsley (fresh, with stems)
- 1 teaspoon Kosher salt
- 1 tablespoon Olive oil
- 12 cups Water
Instructions
Wash and peel the carrots, parsnips, and celery. Roughly chop them into large pieces.
Peel and quarter the onion. Slice the leek lengthwise, rinse thoroughly to remove dirt, and then cut into chunks.
Smash the garlic cloves with the side of a knife, removing the skins.
In a large stockpot, heat the olive oil over medium heat. Add the carrots, celery, parsnips, onion, leek, and garlic. Sauté for 5 minutes, stirring occasionally, to release the vegetables' natural flavors.
Add the thyme sprigs, bay leaves, parsley, black peppercorns, and kosher salt to the pot.
Pour in the water, ensuring all the vegetables are fully submerged. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and simmer uncovered for 60 minutes. Occasionally skim off any foam or impurities that rise to the surface.
After simmering, remove the pot from heat and allow the stock to cool slightly. Strain the stock through a fine-mesh sieve into a large bowl or container, discarding the solids.
Taste the stock and adjust the seasoning with more salt if necessary.
Use the stock immediately for mushroom stroganoff or store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 30.9 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
