Ultimate Vegetarian - Vegetable Stock

[Guest guest]

Here's his recipe for Vegetable Stock - called for in Vegetarian Paella, and

used in some others, too.

 

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 onion -- roughly chopped

1 small leek -- roughly chopped

1/4 cup celeriac -- roughly chopped

2 large carrots -- roughly chopped

1 celery stalk -- roughly chopped

1/2 fennel -- roughly chopped

4 garlic cloves -- chopped

1/2 cup white wine (optional)

4 black peppercorns

1 thyme sprig

1 small bay leaf

2 teaspoons sea salt

 

Heat the olive oil in a large pan, add all the vegetables and garlic, and cook

over low heat for about 5 minutes.

 

Pour in the wine, if using, then add the peppercorns, thyme, bay leaf, and 6 1/4

cups water. Bring to a boil, add the sea salt, and skim off any scum. Reduce

the heat to very low and simmer the stock gently for 40 minutes, until reduced

by one third of its original volume.

 

Strain the stock through a fine sieve and let cool. Cover and keep refrigerated

until needed, but for a maximum of 1 week.

 

Yield:

" 4 1/2 cups "

 

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Per serving: 452 Calories (kcal); 28g Total Fat; (53% calories from fat); 6g

Protein; 49g Carbohydrate; 0mg Cholesterol; 3930mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0