Recipe: Basic Vegetable Stock
from the book Moosewood Restaurant New Classics
Ingredients:
- 10 cups water
- 2 onions -- quartered
- 2 sweet potatos or 4 carrots -- peeled and quartered
- 2 potatoes -- scrubbed and thickly
- 2 celery stalks and / or
- 1 cup mushroom stems
- 2 garlic cloves -- smashed
- 2 fresh parsley sprigs
- 1 bay leaf
- 4 allspice berries
- 4 whole peppercorns
- 1/2 teaspoon salt
Directions:
Combine the ingredients for your stock in a large soup pot, cover and
bring to a boil on high heat. Lower the heat and still covered, simmer
for about 1 hour.
Allow to cool slightly and then strain the stock through a sieve or
colander. Use it immediately, or refrigerate in a covered container for
up to 4 days, or freeze it for up to 6 months.
Yield:
8 cups
Posted: to Recipes on Thu, Aug 23, 2012
Updated: Thu, Aug 23, 2012