Onions, carrots, celery, and shallots are sweated in olive oil, then simmered gently with a thyme-and-bay bouquet garni before being strained through a chinois for a clean, sweet vegetable stock.
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In 3-gallon stockpot, heat oil. Add vegetables and sweat.
Add water to cover (7-8 quarts) and bouquet garni. Bring to and skim off foam. , partially covered, for 1 - 1 1/2 hours . Strain immediately through chinois.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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