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