Difference between revisions of "Vegetable Stock"
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| − | + | == Procedures == | |
| − | [[ | + | [[Image:1065312658.jpg|thumb|Vegetable Stock ]] |
| − | + | Yields: 2 quarts | |
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| − | + | == Ingredients == | |
| + | * 3 cups [[mushroom]]s (any variety) | ||
| + | * 1 [[fennel]] bulb, stalks and leaves only (reserve the bulb for another use) | ||
| + | * 5 [[celery]] stalks | ||
| + | * 4 medium to large [[carrot]]s | ||
| + | * 2 large [[onion]]s | ||
| + | * ¼ head of [[green cabbage]] | ||
| + | * ½ large [[rutabaga]], peeled | ||
| + | * 5 [[leek]]s, cut in half lengthwise and washed | ||
| + | * 1 small bunch of fresh flat-leaf [[parsley]] (about 15 sprigs) | ||
| + | * 1 head of [[garlic]], cut in half crosswise to expose the cloves | ||
| + | * 12 whole [[pepper|black peppercorns]] | ||
| + | * 6 whole [[white pepper]]corns | ||
| + | * 3 [[bay leaf|bay leaves]] | ||
| + | * 6 – 8 sprigs of fresh [[thyme]] | ||
| − | + | == Procedures == | |
| + | # Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. | ||
| + | # Cut the rutabaga into large chunks and place in the stockpot. | ||
| + | # Add the remaining ingredients and cover with cold water. | ||
| + | # Bring to a boil over high heat. | ||
| + | # As the stock approaches a boil, skim any impurities that rise to the top with a ladle. | ||
| + | # Lower the heat and simmer gently for 45 to 60 minutes. | ||
| + | # Ladle through a fine stainer, cool, and refrigerate. | ||
| + | # The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches. | ||
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| − | + | [[Category:Vegetable stock and broth Recipes| ]] | |
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Latest revision as of 17:17, 29 June 2012
Procedures
File:1065312658.jpg
Vegetable Stock
Yields: 2 quarts
Ingredients
- 3 cups mushrooms (any variety)
- 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
- 5 celery stalks
- 4 medium to large carrots
- 2 large onions
- ¼ head of green cabbage
- ½ large rutabaga, peeled
- 5 leeks, cut in half lengthwise and washed
- 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
- 1 head of garlic, cut in half crosswise to expose the cloves
- 12 whole black peppercorns
- 6 whole white peppercorns
- 3 bay leaves
- 6 – 8 sprigs of fresh thyme
Procedures
- Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot.
- Cut the rutabaga into large chunks and place in the stockpot.
- Add the remaining ingredients and cover with cold water.
- Bring to a boil over high heat.
- As the stock approaches a boil, skim any impurities that rise to the top with a ladle.
- Lower the heat and simmer gently for 45 to 60 minutes.
- Ladle through a fine stainer, cool, and refrigerate.
- The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.
