Winter vegetable stock (from class at cook's of crocus hi
1 stock
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter or margarine |
| 1 | large | Onion, with skin, diced |
| 1 | cup | Leek greens, roughly chopped |
| 2 | mediums | Carrots, diced |
| 4 | 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 | Branches fresh thyme, or use 1/4 ts. dried thyme | |
| 2 | mediums | Bay leaves, broken |
| 10 | Branches parsley, roughly chopped (stems fine) | |
| 4 | Cloves garlic, peeled with germ removed | |
| 10 | cups | Cold water |
Directions
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