La Cuisine Chef’s Wine: White Wine Vegetable Stock and Broth

Using your favorite recipe, in a large nonreactive stockpot, substitute 2 cups of La Cuisine Chef’s Wine* for the recipe’s white wine, herbs and spices (reminder: LCCW has no added salt or preservatives) or try our simple recipe:

Ingredients:

-2 cups of La Cuisine Chef’s Wine*
-2 cups of Water
-1/2 pound of celery
-1 pound of roasted sweet onions
-1 pound or roasted tomatoes (cored)
-3 gloves of roasted garlic
-1/2 pound roasted carrots (or turnips)
-2 roasted green (or red/yellow) bell peppers
-2 tablespoons of extra virgin olive oil

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Instructions:

After roasting the vegetables, add them and the liquid into a stockpot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by approximately 30% or more. Pour the broth through a strainer, catching the broth into another large stockpot. Your stock or broth is ready to use or store in the refrigerator for a few days.

(Prep Notes: the vegetables used to make the stock can be put into a blender, then chilled, and used as a healthy vegetable or pita dip!)

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