Lemongrass Stock Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
4 Stalks: lemongrass dried outer leaves removed,
Cut into 3" lengths,
1: Yellow onion, thinly sliced
8: Thin slices ginger,
10 Sprigs: cilantro,
1/2 tsp: Salt,
1 tsp: Coriander seeds,
6 cup: Cold water,
Directions:
In a stockpot, combine all the ingredients. Bring to a boil, reduce heat to
a simmer and cook uncovered for about 40 minutes. Pour the stock through a
strainer, pressing as much liquid as possible from the vegetables before
discarding them.
Fine Cooking April-May 1995
Source from luhu.jp
a simmer and cook uncovered for about 40 minutes. Pour the stock through a
strainer, pressing as much liquid as possible from the vegetables before
discarding them.
Fine Cooking April-May 1995
Source from luhu.jp
Tags
Meat