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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

VEGETABLE STOCK Recipe

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This recipe for VEGETABLE STOCK is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 yellow onions, thinly sliced
2 leeks, white and green parts, sliced
4 ribs celery with leaves, chopped
4 carrots, sliced lengthwise
1 red potato, diced
1/2 pound of fresh mushrooms, brushed, cleaned and quartered
6 cloves of garlic
8 fresh flat-leaf parsley stems
2 bay leaves
8 whole peppercorns
Directions:
Directions:
Combine all the ingredients in a large stockpot. Add cold water water just to cover the ingredients (about 2 1/2 quarts). Bring to a boil over high heat, then reduce the heat to medium low and simmer, uncovered for 1 1/2 hours, skimming off the foam.

Let the stock cool slightly. Strain through a sieve into a large bowl. Press on the vegetables with the back of a spoon to extract as much of the flavor as possible.

let cool to room temperature. Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 3 months. Makes 8 cups (64 fluid ounces).

 

 

 

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