Vegetable stock for risotto
7 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Carrots; coarsely chopped |
| 4 | mediums | Onions; quartered |
| 6 | mediums | Celery ribs coarsely chopped |
| 2 | mediums | Shallots; quartered |
| 1 | small | White turnip; peeled and coarsely chopped |
| 2 | Sprigs of thyme OR | |
| ½ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| 1 | Garlic clove; smashed | |
| 11 | cups | Water |
Directions
In a large nonreactive saucepan, combine all of the ingredients with the water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 50 minutes. Remove from the heat and strain the stock into a clean saucepan. Can be made up to 3 days in advance; cover and refrigerate or freeze for up to 1 week.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95