Vegetable Stock
Source of Recipe
Chef Cary Neff
List of Ingredients
1-1/2 teaspoon dried parsley
1-1/2 teaspoon dried thyme
1-1/2 teaspoon dried oregano
1 tablespoon black peppercorns
3 medium onions, chopped
2 celery ribs, chopped (no leaves)
3 medium carrots, chopped
1 medium leek, chopped
10 medium mushrooms, quartered
2 tomatoes, quartered
4 garlic cloves, halved
1 small fennel bulb, chopped, optional
About 2 cups filtered water
Recipe
Place herbs and peppercorns in a 10-inch piece of cheesecloth and tie with a 3-inch piece of butcher's twine to make a sachet; this makes removing them much easier.
Heat a large stockpot over medium heat and add vegetables. Cook, stirring occasionally to prevent scorching, until vegetables are softened, 3 to 5 minutes.
Add herb sachet to stockpot and enough water to cover vegetables. Bring to a boil, reduce heat and simmer, uncovered, for 2 hours, skimming off impurities as needed. Strain stock through a colander lined with cheesecloth or a fine mesh strainer.
Use stock immediately or cool down in an ice bath. The stock will keep for up to a week in an airtight container in refrigerator or up to 1 month in freezer.
YIELD: Make 8 Cups
Nutrition facts per serving: 45 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 g carboydrates, 35 mg sodium, 0 g fiber
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