Vegetable stock - house beautiful

Yield: 3 1/2 cups

Measure Ingredient
2 mediums Carrots, trimmed and cut into 2-inch lengths
1 medium Onion, cut in quarters
1 \N Leek, trimmed, washed and cut into 2-inch lengths
1 \N Fennel bulb, cut in quarters lengthwise
1 medium Tomato
½ small Green cabbage, cut in half
½ teaspoon Coriander seeds
1 cup Loosely packed fresh parsley leaves
½ cup Loosely packed fresh chervil leaves, opt.
4 \N Cloves
4 \N Juniper berries

In a large stockpot add all ingredients and barely cover vegetables with water, leaving the cabbage halves sticking slightly above the water. Bring mixture to a boil over high heat, reduce heat to medium-high and cook until stock is reduced by half, about 30 to 45 minutes.

Strain the stock through a sieve into a bowl, pressing hard on the vegetables. Discard vegetables. House Beautiful/September/93 Scanned & fixed by DP & GG

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