Full-flavored Vegetable StockFrom wylddwoman 5 years ago
- 4 quarts water shopping list
- 1 yellow onion (quartered) shopping list
- 5 cloves garlic (crushed) shopping list
- 1 butt end of bok choy (plus spines from the leaves) shopping list
- 2 butt ends of celery (plus leaves) shopping list
- 1 large handful fresh parsley (plus stems) shopping list
- 1 lemon (quartered) shopping list
- 2 carrots shopping list
- 4 bay leaves shopping list
- 1 turnip (quartered) shopping list
- 1/2 c. basil (loosely packed) shopping list
- 4 tomatoes (quartered) shopping list
- Cut ends of 1 bunch of asparagus shopping list
- 1 jalapeno, halved (1/2 seeded) shopping list
- 1/4 head cabbage shopping list
- 2 parsnips shopping list
- Large stock pot shopping list
- 2 Tbsp sea salt (if desired) shopping list
How to make it
If a liquid stock is desired:
- Rough cut all vegetables, and quarter as directed in the ingredients.
- Leave leafy ingredients intact.
- Combine everything in a large stock pot and boil, covered, for 1 hour.
- Strain the stock in a strong colander or wire strainer and press the solids to release as much liquid as possible and discard.
- Freeze for up to 6 months, or jar for pantry storage.
If a thicker stock is desired:
- Strain stock and reserve the carrots, turnip, parsnips, garlic, onion and tomatoes.
- Press the remaining solids to release as much liquid as possible and discard.
- Process the reserved vegetables through a food mill and add back to the liquid stock.
- Note: The solids will settle to the bottom when the stock sits, so be sure to mix it up when using.
The Cookwylddwoman New Orleans, LA
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