Ornish - Winter Vegetable Stock

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This book has some recipes that were probably posted some time ago, but in case

they weren't or for those, like me, who joined the list later, here goes. This

book has entries by Deborah Madison, Mollie Katzen, and Mary Carroll.

 

 

* Exported from MasterCook *

 

Winter Vegetable Stock

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped leek trimmings, the roots, and the

firm inner green leaves

1 onion

2 medium carrots

3 celery stalks plus a handful of celery

leaves

1 cup cubed winter squash, or the squash seeds

and skins

1/2 small celery root or the parings of 1

whole root

1/4 cup lentils

several chard stems

several chard leaves (or lettuce)

10 whole stalks parsley

5 cloves garlic

1/2 teaspoon dried thyme

1/2 teaspoon dried sage, or 4 to 5 sage leaves

2 bay leaves

1 to 2 teaspoons nutritional yeast

 

This stock has stronger, deeper flavors that go better with hearty cold-weather

soups. As with the Summer Vegetable Soup Stock, be sure to include the

trimmings of other vegetables you may be using at the time, such as parsnips or

fennel, perhaps substituting them for some of the hard-to-find ingredients, like

celery root. This stock can also be reduced and used as the liquid base for

gravies in vegetable stews.

 

Wash all the ingredients and peel the carrots and the potato, unless the skin

looks fairly fresh and is without blemishes. Chop everything into pieces no

larger than 1/2-inch square. Put them in a pot with 9 cups cold water, bring

gradually to a boil, then simmer for 40 minutes and strain, reserving the

liquid.

 

If you wish to intensify the flavor of the stock, continue to simmer until it

has reduced as much as you want.

 

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish, M.D. "

Yield:

" 6 cups "

 

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Per serving: 507 Calories (kcal); 6g Total Fat; (8% calories from fat); 35g

Protein; 95g Carbohydrate; 0mg Cholesterol; 397mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

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