Name: Winter Vegetable Stock
Ingredients: 2 tb Butter or olive oil; 1 Onion, diced into 1/2-inch; Squares; 1 c Leek greens, roughly; Chopped; 2 md Carrots, peeled and diced; 3 To 4 outer stalks of celery,; Plus some leaves, diced; 1 c Winter squash, cubed, or; Squash seeds and skins; 1 c Chard stems, cut into 1-inch; Lengths; 1 md Potato [cubed], or 1 cup; Thick potato parings; 1/2 Celery root, scrubbed and; Diced; 1/4 c Lentils, rinsed; 6 Branches thyme or 1/4 teas; Dried thyme; 2 Bay leaves; 2 Handfuls borage leaves,; Chard leaves, lettuce or; Nettles; [I make a mixed green salad; And include outer leaves and; Ribs from romaine]; 3 Sage leaves; 10 Branches parsley, roughly; Chopped; 4 Cloves garlic, peeled

CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Sept.	6	Servings

INGREDIENTS

2	tb	Butter or olive oil
1		Onion, diced into 1/2-inch
		Squares
1	c	Leek greens, roughly
		Chopped
2	md	Carrots, peeled and diced
3		To 4 outer stalks of celery,
		Plus some leaves, diced
1	c	Winter squash, cubed, or
		Squash seeds and skins
1	c	Chard stems, cut into 1-inch
		Lengths
1	md	Potato [cubed], or 1 cup
		Thick potato parings
1/2		Celery root, scrubbed and
		Diced
1/4	c	Lentils, rinsed
6		Branches thyme or 1/4 teas
		Dried thyme
2		Bay leaves
2		Handfuls borage leaves,
		Chard leaves, lettuce or
		Nettles
		[I make a mixed green salad
		And include outer leaves and
		Ribs from romaine]
3		Sage leaves
10		Branches parsley, roughly
		Chopped
4		Cloves garlic, peeled
1	ts	Salt
2	ts	Nutritional yeast (optional;
		I always include it)
8	c	Cold water

INSTRUCTIONS

From _Greens_, by Deborah Madison.
Heat the butter or oil in a wide pot, add the vegetables, herbs, garlic,
salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15-20 minutes. Pour in the 8 cups water and bring to a
boil; then simmer, patially covered, for 30-40 minutes. Pour the stock
through a sieve and press out as much of the liquid as possible. Use as is,
or reduce it further for a richer flavor. Taste and season with more salt
if needed.
NOTES: No one flavor dominates in this complex, full-bodied stock, so it
can be used unobtrusively in simple soups... or as a broth in stews and
rice dishes. The proportions are roughly 7 cups vegetables to 8 cups water
to yield 4 to 6 cups stock, depending on how long it is cooked or reduced.
Use different vegetables from those listed if they would better compliment
the dish in which the stock will be used.
Comments: In this chapter of the book, the author discusses stock
ingredients and their properties, so that one may make substitions with
confidence.  She lists the must-haves and the never-use. The stock is my
standard and favorite.
From Amberlyn. rfvc Digest V94 Issue #210. Sept. 28, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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