Vegetable Stock
Source of Recipe
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List of Ingredients
3 onions, chopped
3 tablespoons unsalted butter
2 leeks, white and pale green parts only,washed well and chopped
2 carrots, chopped
2 celery ribs, chopped
1/4 lb mushrooms, chopped (preferably ones with opened caps)
1 cup potato skins, peelings
12 1/3 cups cold water
1/4 cup lentils
6 cloves garlic, unpeeled
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
12 sprigs fresh parsley, long
1 teaspoon salt
Recipe
In a stockpot or kettle (at least 6-quart) cook onions in butter over moderate heat, stirring, until golden.
Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup water and simmer, covered, stirring occasionally, 5 minutes.
Add remaining 12 cups water, lentils, garlic, peppercorns, thyme, bay leaf, parsley, and salt and bring to a boil.
Simmer mixture, uncovered, 2 hours.
Pour stock through a fine sieve into a heatproof bowl and cool, uncovered.
Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
Remove fat before using.
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