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