Vegetable Stock I Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 large: Potatoes, thinly sliced
2: Or 3,
3: Or 4,
1 Stalk: celery, chopped
1: Apple OR pear, quartered
1: Or 2,
6: Peppercorns,
2 1/2 quart: Water medium onions, quartered medium carrots, thickly sliced bay leaves
Directions:
OPTIONAL VEGETABLES OR HERBS: Garlic cloves Leeks, including tough green
leaves Mushrooms, whole or stems (add a distinctive flavor and dark color)
Parsley, including stems Parsnips Scallions Sweet potatoes Tomatoes (in
SMALL amounts, only, or stock may be too acid) Winter squash Zucchini or
summer squash
Scrub and cut the unpeeled vegetables and apple or pear to the sizes
indicated. Place in a stockpot along with the bay leaves, peppercorns and
water. Cover and bring to a boil; simmer for 1 hour or more. Strain the
stock through a colander or cloth, pressing out the liquid from the
vegetables (the remaining vegetables make good compost material). The
vegetable stock will keep refrigerated for 3 to 4 days; if frozen, it will
keep indefinitely.
Makes 2 quarts.
[Moosewood Restaurant Cooks at home; The Moosewood Collective] [A Fireside
Book; 1994; ISBN 0-671-87654-5 {0-671-67992-9 PBK}]
Posted by Fred Peters.
Source from luhu.jp
leaves Mushrooms, whole or stems (add a distinctive flavor and dark color)
Parsley, including stems Parsnips Scallions Sweet potatoes Tomatoes (in
SMALL amounts, only, or stock may be too acid) Winter squash Zucchini or
summer squash
Scrub and cut the unpeeled vegetables and apple or pear to the sizes
indicated. Place in a stockpot along with the bay leaves, peppercorns and
water. Cover and bring to a boil; simmer for 1 hour or more. Strain the
stock through a colander or cloth, pressing out the liquid from the
vegetables (the remaining vegetables make good compost material). The
vegetable stock will keep refrigerated for 3 to 4 days; if frozen, it will
keep indefinitely.
Makes 2 quarts.
[Moosewood Restaurant Cooks at home; The Moosewood Collective] [A Fireside
Book; 1994; ISBN 0-671-87654-5 {0-671-67992-9 PBK}]
Posted by Fred Peters.
Source from luhu.jp