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Recipe
Basic Vegetable Japanese Style Stock Recipe
Print Recipe
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Ingredients
1 c winter squash, cut in chunks & skin removed .
8-10 c water .
1 turnip, cut in chunks .
4 inchs kombu seaweed .
2 carrots, cut in chunks .
6 kale leaves .
bouquet garni .
2 stalks celery, sliced .
2 onions, cut in chunks .
6 garlic cloves .
2 leeks, white & pale green parts only
Directions
Step #1 Slice the leeks into thin rounds.
Step #2 The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
Step #3 EZ method: Pressure cooker.
Step #4 Put everyting in the pressure cooker.
Step #5 Bring to high.
Step #6 Reduce & cook over low for 10 mins.
Step #7 Cool & strain.
Step #8 Non pressure cooker: Bring to everything to a boil, lower heat & let simmer uncovered for 30 mins.
Step #9 Again cool & strain.
Step #10 Storage:.
Step #11 Will store for 5 days in airtight container in refrigerator.
Step #12 Also freezes well.
Enjoy the Basic Vegetable Japanese Style Stock recipe
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