Recipe

Basic Vegetable Japanese Style Stock 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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