Guest guest Posted June 24, 2001 Report Share Posted June 24, 2001 * Exported from MasterCook * Vital Vegetable Stock Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 172 Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- quartered 2 carrots -- coarsely chopped 2 potatoes -- diced 1 coarsely chopped celery stalk -- (including leaves) 2 garlic cloves -- crushed 1/2 cup coarsely chopped fresh parsley -- (including stems) 1 bay leaf 1 teaspoon salt 1/4 teaspoon freshly ground pepper Makes about 8 cups A good vegetable stock is vital not only because it provides the basis for many recipes, but also because it's filled with the vital energy and nutrients of many healthful vegetables. This is a perfect recipe to start with if you want to learn to cook with intuition. Free yourself by reading through the recipe once for basic content, and then don't measure or time anything. Season, add or delete ingredients, and cook your stock using your intuition. Add more or less of any of the ingredients, and cook them as long as you think they need to cook. Taste and adjust the seasoning according to your own taste. Put the onion, carrots, potatoes, and celery in a large stockpot. Cover the vegetables with twice the amount of water. Add all the remaining ingredients. Bring to a boil, reduce heat to a low simmer, and cook, uncovered, for 1 hour, or until vegetables are soft and liquid is reduced by about one third. Strain through a colander into another pot. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days, or freeze for up to 3 months. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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