Our Cooking Class Vegetarian Stock

[Guest guest]

This is the stock Jack and I use for the kids cooking class now.

AJ

 

Our Cooking Class Vegetarian Stock

 

6 ounces ancho chiles

3 tablespoons olive oil

2 cups coarsely chopped onions

2 cups coarsely chopped leeks

2 cups coarsely chopped carrots

2 cups coarsely chopped celery, leaves included

1 cup peeled and chopped parsnips

2 cups chopped waxy potatoes

2 cups chopped mushrooms

1 tablespoon fennel seed

1 tablespoon coriander seed

2 teaspoons cumin seed

3/4 cup coarsely chopped fresh parsley

3 large bay leaves

3 tablespoons chopped fresh sage or 2 teaspoons dried sage

1 teaspoon dried oregano

2 teaspoons dried thyme

6 cups coarsely chopped fresh or canned tomatoes, with their juice

2 cups dry red wine

4 quarts water

salt to taste

freshly ground black pepper to taste

 

Cover the ancho chiles with warm water.

Weight down with a plate to submerge. Let stand 1 hour to soften.

In a large stockpot, heat the olive oil.

Add the onions, leeks, carrots, celery, parsnips, potatoes, and mushrooms.

Saute until they just begin to color.

Drain the anchos and remove the seeds and stems, then add them to the

stockpot along with the spice seeds, herbs, tomatoes, red wine, and water.

Bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour.

Season with salt and pepper. Strain carefully, to remove all the solids.

Cool.

The stock can be covered and stored in the refrigerator for up to 3 days, or

frozen indefinitely.

Makes 4 quarts.

 

 

 

[Guest guest]

Thanks AJ. I like that is probably has some kick to it.

Donna

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