Vegetable Stock

 Vegetable Stock

Ingredients:

3 tbsp Coconut oil
250 g Spice paste for vegetables
100 g Shallots, peeled and thinly sliced
3 Fresh corn with husk
200 g Carrots shredded matchstick size
100 g Celery with leaves thinly sliced
100 g Leek finely sliced
50 g Shitake mushrooms finely sliced
100 g Tomatoes halved and sliced
100 g Pumpkin peeled and shredded matchstick size
2 liters Water

Preparation:

For the spice blend combine all ingredients except the kaffir lime leaves and the lemongrass in a stone mortar or food processor and grind into a very fine paste.
Shuck the corn, reserving the husk. Cut the corncobs into small pieces. Scatter the corn husk and the cob pieces on a baking sheet and place an inverted cooling rack on top of them to hold them in place. Back the husks and the cobs, tossing them occasionally until they all turn golden brown for about 20 minutes at 175 Celsius.
Heat the coconut oil in a pressure cooker pot, add the ground spice blend, kaffir lime leaves and lemongrass and sauté for two minutes until fragrant.
Add all vegetables, the corn cornels and the roasted corn husks and cobs and continue to sauté for five minutes over medium heat.
Fill up with water and bring to boil.
Pressure cook at a gage pressure of 1 bar / 15 psi for 45 minutes; starting timing once full pressure is reached.
Allow pressure cooker to cool for 30 minutes.
Strain the stock through a sieve lined with a cheese cloth.
Alternatively place all ingredients into food processor and puree very finely.

Brown vegetable stock:

For a brown vegetable stock preheat an oven to 220 Celsius. Toss the vegetables in 3 table spoon coconut oil and roast them in the preheated oven until they turn golden brown. Follow the same steps as descript as above from step 3 onwards.