Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 How to Make a Perfect Vegetable Stock This is the stock i make all the time, I double the recipe and freeze it. I got this recipe 4 years ago from The Vegetarian Meat & Potatoes Cookbook. I also freeze one batch in ice cube trays and use for sauteing. 1 tablespoon olive ol 2 large yellow onion, left unpeeled, quartered 1 large carrot, coarsely chopped 1 celery stalk (including leaves), coarsely chopped 2 quarts water 3 large all-purpose potatoes 3 garlic cloves, left unpeeled, crushed 1/2 cup coarsely chopped fresh parsley leaves 2 bay leaves 1/2 teaspoon black peppercorns 1 teaspoon salt Heat the oil in a stockpot over medium heat. Add the onion, carrot, and celery, cover and cook, stirring a few times, until softened, about 5 minutes. Remove the lid and stir in the water. Thoroughly scrub the potatoes and peel them thickly. Add the potato peels to the stock; reserve the potatoes for another use. Add the garlic parsley, bay leaves, peppercorns, and salt. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours. Strain the stock through a sieve into a large bowl or pot, pressing against the solids with the back of a spoon. The stock can be used now, cooled and refrigerated for up to 3 or 4 days, or portioned and frozen for up to a month. Makes about 6 cups. Quote Link to comment Share on other sites More sharing options...
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