Winter vegetable stock
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or olive oil |
| 1 | Onion diced into 1/2-in squares | |
| 1 | cup | Leek greens; roughly chopped |
| 2 | mediums | Carrots; peeled and diced |
| 4 | Outer stalks of celery; plus | |
| Celery leaves; diced | ||
| 1 | cup | Cubed winter squash =OR=- Squash Seeds & Skins |
| 1 | cup | Chard stems cut into 1-in lengths |
| 1 | medium | Potato; diced, -=OR=- Thick Potato Parings |
| ½ | Celery root; scrubbed, diced | |
| ¼ | cup | Lentils; rinsed |
| 6 | Thyme sprigs; -=OR=- Dried thyme | |
| 2 | Bay leaves | |
| 2 | Handfuls borage leaves =OR=- Chard leaves, lettuce or nettles | |
| 3 | Sage leaves | |
| 10 | Parsley sprigs roughly chopped | |
| 4 | Garlic cloves peeled and chopped | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Nutritional yeast (optional) |
| 8½ | cup | Cold water |
Directions
HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and ½ cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed.
Makes 4 to 6 Cups
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK