White vegetable stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Celery Stalks | |
| 6 | Carrots | |
| 3 | Unpeeled baking potatoes | |
| 3 | Medium zucchini | |
| 1 | Lg Leek, halved lengthwise | |
| 2 | Lg Onions, unpeeled | |
| 1 | Whole head garlic, crushed | |
| ½ | pounds | Mushrooms |
| 10 | Black peppercorns | |
| 8 | Fresh thyme sprigs | |
| 3 | Bay leaves | |
| 1½ | cup | Dry white wine |
Directions
INGREDIENTS
Directions: About 2-½ hours before using: 1. Cut up celery, carrots, potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all ingredients, add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible. Discard vegetables. Makes about 9 Cups. From Files of Alice in Houston 5/14/93