kelp vegetable stock

This stock has a delicate minerality from the kelp, and may be used in place of traditional vegetable stock.

  • 1 large leek

  • 2 onions, unpeeled, quartered

  • 3 celery stalks, roughly chopped

  • 3 large carrots, peeled and roughly chopped

  • 8 ounces cremini mushrooms, wiped clean

  • 4-5 dried sugar kelp leaves

  • 1 tablespoon black peppercorns

  • 5 quarts cold water

  • Sea salt, to taste

  1. Trim ends off leek and discard. Cut lengthwise into 2 pieces. Place leeks in a sieve and rinse under cold water several times to remove dirt.

  2. Bring all ingredients to a boil in a large stockpot. Reduceheat to a simmer and cook until reduced by about half, 1 1/2-2 hours.

  3. Cool slightly and strain through a fine-mesh sieve. Discard solids. Season to taste with salt and cool completely. Chill or freeze until ready for use.

Makes approximately 2 quarts.

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