Winter Vegetable Stock

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Winter Vegetable Stock Ingredients

2 tb Butter or olive oil	6 Branches thyme or 1/4 teas
1 Onion, diced into 1/2-inch	Dried thyme
Squares	2 Bay leaves
1 c Leek greens, roughly	2 Handfuls borage leaves,
Chopped	Chard leaves, lettuce or
2 md Carrots, peeled and diced	Nettles
3 To 4 outer stalks of celery,	[I make a mixed green salad
Plus some leaves, diced	And include outer leaves and
1 c Winter squash, cubed, or	Ribs from romaine]
Squash seeds and skins	3 Sage leaves
1 c Chard stems, cut into 1-inch	10 Branches parsley, roughly
Lengths	Chopped
1 md Potato [cubed], or 1 cup	4 Cloves garlic, peeled
Thick potato parings	1 ts Salt
1/2 Celery root, scrubbed and	2 ts Nutritional yeast (optional;
Diced	I always include it)
1/4 c Lentils, rinsed	8 c Cold water

Instructions for Winter Vegetable Stock

From _Greens_, by Deborah Madison. Heat the butter or oil in a wide pot, add the vegetables, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15-20 minutes. Pour in the 8 cups water and bring to a boil; then simmer, patially covered, for 30-40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use as is, or reduce it further for a richer flavor. Taste and season with more salt if needed. NOTES: No one flavor dominates in this complex, full-bodied stock, so it can be used unobtrusively in simple soups... or as a broth in stews and rice dishes. The proportions are roughly 7 cups vegetables to 8 cups water to yield 4 to 6 cups stock, depending on how long it is cooked or reduced. Use different vegetables from those listed if they would better compliment the dish in which the stock will be used. Comments: In this chapter of the book, the author discusses stock ingredients and their properties, so that one may make substitions with confidence. She lists the must-haves and the never-use. The stock is my standard and favorite. From Amberlyn. rfvc Digest V94 Issue #210. Sept. 28, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: VegetablesCuisine: Uncategorized

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