Guest guest Posted November 5, 2001 Report Share Posted November 5, 2001 * Exported from MasterCook * Vegetable Stock Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 137 Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable parts cut into small pieces Spring water to cover Vegetable stock can be made from carrots, onions, sometimes just a touch of burdock, and other naturally sweet vegetables. It may also be made from wilted vegetables or vegetable parts that are not ordinarily eaten. These include cabbage hearts, pea pods, corn husks, vegetable cores, tough outer leaves, and squash peelings. (I avoid greens that lend a bitter taste, such as carrot tops, spinach, or Swiss chard.) I save these odds and ends in a container and, when enough accumulate, I make a delicious stock. After cooking, some of the stock vegetables can be prepared separately as a tasty side dish. Simply recook with a little tamari soy sauce. Add kombu and shiitake, if desired. Boil for 5 to 10 minutes and remove the vegetables. Full title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi and Alex Jack - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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