Vegetable stock i

Yield: 2 servings

Measure Ingredient
2 eaches Or 3
3 eaches Or 4
1 each Stalk celery, chopped
\N \N Garlic cloves
\N \N Parsnips
\N \N Scallions
\N \N Sweet potatoes
\N \N Be too acid)
\N \N Winter squash
\N large Potatoes, thinly sliced
\N medium Onions, quartered
\N medium Carrots, thickly sliced
\N \N Apple OR pear, quartered
1 each Or 2 bay leaves
6 eaches Peppercorns
2½ quart Water
\N \N Leeks, including tough green leaves
\N \N Mushrooms, whole or stems (add a distinctive
\N \N Flavor and dark color)
\N \N Parsley, including stems
\N \N Tomatoes (in SMALL amounts, only, or stock may
\N \N Zucchini or summer squash

OPTIONAL VEGETABLES OR HERBS

Scrub and cut the unpeeled vegetables and apple or pear to the sizes indicated. Place in a stockpot along with the bay leaves, peppercorns and water. Cover and bring to a boil; simmer for 1 hour or more. Strain the stock through a colander or cloth, pressing out the liquid from the vegetables (the remaining vegetables make good compost material). The vegetable stock will keep refrigerated for 3 to 4 days; if frozen, it will keep indefinitely. Makes 2 quarts.

[Moosewood Restaurant Cooks at home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87654-5 {0-671-67992-9 PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 11-23-94

Similar recipes