veg m & p: Vegetable Stock

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* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 36

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large unpeeled yellow onion -- quartered

1 large coarsely chopped carrot

1 coarsely chopped celery stalk -- (including leaves)

2 quarts water

3 large all-purpose potatoes

3 unpeeled garlic cloves -- crushed

1/2 cup coarsely chopped fresh parsley leaves

2 bay leaves

1/2 teaspoon black peppercorns

1 teaspoon salt

 

Makes about 6 cups.

 

This rich, full-bodied stock tastes similar to a light chicken stock and

can be used in any soup recipe to enrich the flavor. Additional vegetables

such as leeks or mushrooms can be added, but stay away from anything too

assertive, such as cabbage, beets, or broccoli. For an even richer stock,

roast the vegetables before adding them to the stockpot.

 

1. 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,

 

2. 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.

 

3. 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.

 

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