Rich Stock

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Rich Stock

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

4 cups cleaned and roughly chopped leek greens

3 medium carrots -- roughly chopped

1 1/2-pound piece celery root (celeriac) -- peeled and chopped into

1-inch cubes

OR

2 celery stalks -- chopped

1 medium potato (1/2 lb) -- cut into chunks

4 garlic cloves -- halved

1/2 cup brown lentils

1 bay leaf

1/2 teaspoon whole black peppercorns

1 tablespoon shoyu

sprigs of fresh thyme

8 stems fresh flat-leaf parsley

 

Warm the oil in a large pot. Add the leeks, carrots, celery root, potato, and

garlic and saute 7 minutes. Add the remaining ingredients along with 10 cups of

water. Bring to a boil, then reduce the heat and simmer uncovered for 45

minutes or until the lentils are tender. Strain, pressing against the strainer

to extract as much liquid as possible. Cool the stock. Refrigerate for up to

three days, or freeze for up to four months.

 

Description:

" Celery root, potato, and lentils give this stock a lot of body.

Although you could use celery instead of the celery root, the root

gives a much deeper flavor. "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 424 Calories; 18g Fat (33.7% calories

from fat); 18g Protein; 61g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol;

417mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Vegetable; 2 1/2 Fat.

 

 

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