INGREDIENTS

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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