| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Stock, Mine | 3 | Quarts |
INGREDIENTS
| 1 | lg | Onion, skin on quartered |
| 2 | Leeks, trimmed and washed cut into 1" pieces | |
| 2 | Carrots cut into 1" pieces | |
| 2 | Stalks celery cut into 1" pieces | |
| 2 | Tomatoes cut into 1" pieces | |
| 6 | Garlic clove(s), skin on halved | |
| 2 | qt | Chopped vegetables or vegetable trimmings * |
| 2 | tb | Tomato paste |
| 1 | lg | Bouquet garni |
| 1/2 | c | Mixed chopped herbs ** |
| 4 | qt | Water |
| Black pepper | ||
| Sea salt or soy sauce (opt) |
INSTRUCTIONS
* Vegetables for stock include corn cobs and husks, summer and winter squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks, tomato seeds and skins. Use green peppers, eggplants, turnips, and cabbage in limited amounts, as their flavor tends to be overpowering. Avoid beets, which will turn a stock red, and asparagus, which will turn it green. ** Include basil, oregano, chives, and/or parsley stems. 1. Combine the onion, leeks, carrots, celery, tomatoes, garlic, chopped vegetables, tomato paste, bouquet garni, chopped herbs, and water in a stockpot and bring to a boil. Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables covered, for 1-1=AB hours, or until well flavored. A certain amount of evaporation will take place - this helps to concentrate the stock. Skim the stock as necessary and season with pepper and salt or soy sauce to taste at the end. 2. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Cool to room temperature, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen, it will keep for 6 months. For a thicker, richer stock, pur=82e the liquid and vegetables, then strain. Note: For a richer, more full-flavored vegetable stock, roast the vegetables in a lightly oiled roasting pan in a 400=F8F oven for 45 minutes, or until nicely browned. Transfer the vegetables to a stockpot. Deglaze the roasting pan with =AB cup dry white wine and add the deglazing mixture to the stockpot as well. Precede as usual. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 247-248 Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 12, 1998
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