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Vegetable Stock Recipe
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To make Vegetable Stock you will need
Ingredients
| | Safflower oil; (1Tbs) OR vegetable cooking spray | | 1 | small | Onion; coarsely chopped | | 1 | large | Leek; carefully washed and cut into large pieces, some green | | 1 | medium | Carrot; washed not scraped, cut into large rounds | | 1/4 | large | Bulb fennel; coarsely chopped, include the tough outer layers, optional | | 1 | large | Rib celery; coarsely chopped, with some leaves | | 1 | small | Tomato; coarsely chopped | | 1/8 | small | Head cabbage; coarsely chopped | | 10 | cups | Water | | 1 | | Bay leaf |
Instructions
Place oil in a deep pot and add the onion, leek, carrot and fennel. Toss
and cover tightly, cook over very low heat for about 5 minutes, shaking pan
occasionally so as not to let vegetables scorch. Add celery, tomato, and
cabbage. Toss again and cover tightly. Continue to cook over very low heat
for an additional 10 minutes, shaking pan occasionally. Add water and bay
leaf. Bring to a simmer and cook, barely simmering, for 30 minutes,
skimming as necessary. Put ingredients through a strainer which has been
lined with a double thickness of damp cheese cloth. Allow to cool and
refrigerate, sealed, or freeze.
Enjoy your Vegetable Stock
How much is in a cup?
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Sat 9 Aug 2008
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