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Vital Vegetable Stock

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* 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.

 

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