Vegetable stock - house beautiful
3 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Carrots, trimmed and cut into 2-inch lengths |
| 1 | medium | Onion, cut in quarters |
| 1 | Leek, trimmed, washed and cut into 2-inch lengths | |
| 1 | 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 | Cloves | |
| 4 | Juniper berries | |
Directions
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