Vegetable Essences

Almost any vegetable can be chopped and cooked in a small amount of stock, water, or wine. The method is almost the same as preparing a court-bouillon, except that the flavor of one vegetable, rather than a combination, is accentuated. These flavorful essences can then be served as accompaniments to delicately flavored foods such as fish, or can be combined with other ingredients for more complex sauces.