Winter vegetable stock (from class at cook's of crocus hi

Yield: 1 stock

Measure Ingredient
2 tablespoons Unsalted butter or margarine
1 large Onion, with skin, diced
1 cup Leek greens, roughly chopped
2 mediums Carrots, diced
4 \N Outer celery stocks, with leaves, diced
1 cup Winter squash, cubed with seeds and skin
1 cup Mushrooms or mushroom stalks coarsely chopped
½ cup Celery root,scrubbed and diced (if not available use end of a celery stalk, diced)
¼ cup Lentils, rinsed
6 \N Branches fresh thyme, or use 1/4 ts. dried thyme
2 mediums Bay leaves, broken
10 \N Branches parsley, roughly chopped (stems fine)
4 \N Cloves garlic, peeled with germ removed
10 cups Cold water

Heat the butter or olive oil in a stock pot and saute briefly over medium high heat

Add 1 cup of cold water, reduce heat to medium low and stew vegetables for 15 to 20 minutes.

Add remaining 9 cups of cold water and bring stock to a boil for 5 to 10 minutes, skimming foam from the surface. Reduce heat, partially cover and simmer stock for 30 to 40 minutes.

Strain stock through a sieve, pressing out as much liquid as possible.

Use as is, or reduce strained stock for a richer flavor.

NOTE: Freeze stock in ice-cube trays for use in individual pan sauces, pint containers for gravies or in ½ gallon milk cartons for use in soups.

Mary Riemerman From class at Cook's of Crocus Hill Submitted By MARY RIEMERMAN On 02-13-95

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