Title: Vegetable Stock I
Categories: Soup Meat Vegetarian
Yield: 1 Servings

2	lg	Potatoes, thinly sliced
2		Or 3
3		Or 4
1		Stalk celery, chopped
1		Apple OR pear, quartered
1		Or 2
6		Peppercorns
2 1/2	qt	Water medium onions, quartered medium carrots, thickly slice

OPTIONAL VEGETABLES OR HERBS: Garlic cloves Leeks, including tough green leaves Mushrooms, whole or stems (add a distinctive flavor and dark color) Parsley, including stems Parsnips Scallions Sweet potatoes Tomatoes (in SMALL amounts, only, or stock may be too acid) Winter squash Zucchini or summer squash

Scrub and cut the unpeeled vegetables and apple or pear to the sizes indicated. Place in a stockpot along with the bay leaves, peppercorns and water. Cover and bring to a boil; simmer for 1 hour or more. Strain the stock through a colander or cloth, pressing out the liquid from the vegetables (the remaining vegetables make good compost material). The vegetable stock will keep refrigerated for 3 to 4 days; if frozen, it will keep indefinitely.

Makes 2 quarts.

[Moosewood Restaurant Cooks at home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87654-5 {0-671-67992-9 PBK}]

Posted by Fred Peters.

previous

next