-
1
Almost any vegetable or possibly vegetable trimming is a candidate for stock: corn cobs and husks, summer and winter squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks.
-
2
Stock is a great place to put tomato seeds and skins.
-
3
Use green peppers, eggplants, turnips, and cabbage in limited quantities, as their flavor tends to be overpowering.
-
4
Avoid beets, that will turn a stock red, and asparagus, that will turn it green.
-
5
* including basil, oregano, chives, and/or possibly parsley stems (optional)
-
6
1.
-
7
Combine the onion, leeks, carrots, celery, tomatoes, garlic, minced vegetables, tomato paste, bouquet garni, herbs (if using), and water in a stockpot and bring to a boil.
-
8
Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables covered, for 1 to 1 1/2 hrs, or possibly till well flavored.
-
9
(A certain amount of evaporation will take place-this helps concentrate the flavor.)
-
10
Skim the stock as necessary and season with pepper and salt or possibly soy sauce to taste at the end.
-
11
Alternatively, the stock can be cooked in a pressure cooker for 15 min.
-
12
2.
-
13
Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables.
-
14
Cold the stock to room temperature, then chill or possibly freeze.
-
15
(Refrigerated stock will keep 3 to 45 days; frzn it will keep for 6 months.)
-
16
For a thicker, richer stock, force the liquid and vegetables through a vegetable mill or possibly puree in a blender, then strain.
-
17
Makes 2 1/2 to 3 1/2 qts (depending on the vegetables used, the size of the pot, and the length of the cooking time).
-
18
I like to freeze 1-c. portions of vegetable stock, so I always have the right amount on hand.
-
19
Roasted vegetable stock: For a richer, more full-flavored vegetable stock, roast the vegetables in a lightly oiled roasting pan in a 400F oven for 45 min, or possibly till nicely browned.
-
20
Transfer the vegetables to a stockpot.
-
21
Deglaze the roasting pan with 1/2 c. dry white wine and add in the deglazing mix to the stockpot as well.
-
22
Prepare as above.
