Winter Vegetable Stock Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or olive oil,
1: Onion diced into 1/2-in squares,
1 cup: Leek greens, roughly chopped
2 medium: 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=-
1 cup: -Thick Potato Parings,
1/2: Celery root, scrubbed, diced
1/4 cup: Lentils, rinsed
6: Thyme sprigs, -=OR=-
1/4 tsp: -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 tsp: Salt,
2 tsp: Nutritional yeast, optional
8 1/2 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 1/2 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
Source from luhu.jp
herbs, garlic, salt, nutritional yeast, if using, and 1/2 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
Source from luhu.jp