White Vegetable Stock Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
8: Celery Stalks,
6: Carrots,
3: Unpeeled baking potatoes,
3 Medium: zucchini,
1 large: Leek, halved lengthwise
2 large: Onions, unpeeled
1: Whole head garlic, crushed
1/2 lbs: Mushrooms,
10: Black peppercorns,
8: Fresh thyme sprigs,
3: Bay leaves,
1 1/2 cup: Dry white wine,
Directions:
Directions: About 2-1/2 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
Source from luhu.jp
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
Source from luhu.jp
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Sauces