Quick and Easy Vegetable Stock
Ingredients
1/2 lb carrots | ||
2 medium onions, chopped with skin on | ||
4 scallions, chopped | ||
1/2 lb leeks | ||
2 ribs celery | ||
3 tbs butter | ||
10 cups cold water | ||
Bouquet garni (2 sprigs parsley, bay leaf, 2 springs thyme tied in cheese cloth) |
This stock is wonderful for vegetarian soups and stews.
Directions:
- Slice all vegetables and add to a stock pot along with the butter and saute until tender, but not browned.
- Cover with the water and bring slowly to a boil, skim well with a fine mesh strainer and add the bouquet garni.
- Simmer for 2 hours or until the liquid is reduced to 8 cups.
- Strain stock through a fine mesh strainer.
- Store in refrigerator or freeze.
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