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-> [Soups & Stews, Vegetables, Vegetarian, Winter] -> [Winter vegetable stock Recipe] |
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Winter vegetable stock
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables, Vegetarian, Winter |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter or olive oil | | 1
| | Onion | | | - diced into ?in squares | | 1
| cup | Leek greens, roughly chopped | | 2
| med | Carrots, peeled and diced | | 4
| | Outer stalks of celery, plus | | | Celery leaves, diced | | 1
| cup | Cubed winter squash | | | -=OR=- Squash Seeds & Skins | | 1
| cup | Chard stems | | | - cut into 1-in lengths | | 1
| med | Potato, diced, -=OR=- | | 1
| cup | -Thick Potato Parings | | 1/2
| | Celery root, scrubbed, diced | | 1/4
| cup | Lentils, rinsed | | 6
| | Thyme sprigs, -=OR=- | | 1/4
| tsp | -Dried thyme | | 2
| | Bay leaves | | 2
| | Handfuls borage leaves | | | -=OR=- Chard leaves, lettuce | | | - or nettles | | 3
| | Sage leaves | | 10
| | Parsley sprigs | | | - roughly chopped | | 4
| | Garlic cloves | | | - peeled and chopped | | 1
| tsp | Salt | | 2
| tsp | Nutritional yeast (optional) | | 8 1/2
| cup | Cold water |
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Procedures:
| 1 | Heat the butter or oil in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and ?cup water, and stew over medium-low heat for 15 to 20 minutes. | | 2 | Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. | | 3 | Pour the stock through a sieve and press out as much of the liquid as possible. | | 4 | Use it as is, or reduce it further for a richer flavor. | | 5 | Taste and season with more salt, if needed. | | 6 | Makes 4 to 6 cups deborah madison - prodigy guest chefs cookbook |
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