Basic Vegetable Stock Recipe
Ingredients
| 4 stalks celery, cut across into 1/2-inch slices, with leaves | ||
| 2 leeks or onions, trimmed and cut into 1-inch chunks | ||
| 2 large carrots, unpeeled, cut into 1/2-inch chunks | ||
| 2 small parsnips, unpeeled, cut into 1/2-inch chunks | ||
| 2 shallots or 1 small onion, peeled and quartered | ||
| 1/2 head cabbage (about 12 ounces), coarsely shredded | ||
| Sprigs of fresh herbs, such as parsley, thyme, and bay leaves | ||
| Black peppercorns | 10 To taste | |
| Cold water | 3 Quart | |
Directions
MAKING
1. Take a large stockpot and place all the vegetables, herbs, and peppercorns in it.
2. Cover the vegetables with the water.
3. Place the pot over moderate heat and bring to a boil.
4. Reduce the heat and simmer, partially covered.
5.Skim off any scum that rises to the surface every once in a while.
6. Simmer the stock for about 45 minutes.
SERVING
7. Strain the stock and use it as a cooking ingredient.
1. Take a large stockpot and place all the vegetables, herbs, and peppercorns in it.
2. Cover the vegetables with the water.
3. Place the pot over moderate heat and bring to a boil.
4. Reduce the heat and simmer, partially covered.
5.Skim off any scum that rises to the surface every once in a while.
6. Simmer the stock for about 45 minutes.
SERVING
7. Strain the stock and use it as a cooking ingredient.
Chef
