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Ingredients
- 1 lrg onion, skin on, quartered
- 2 x leeks, trimmed, washed and cut into 1-inch pcs
- 2 x carrots, cut into 1" pcs
- 2 stalk celery, cut into 1" pcs
- 2 x tomatoes, cut into 1" pcs
- 6 x cloves garlic, skin on, cut in half
- 2 quart minced vegetables or possibly vegetable trimmings*
- 2 Tbsp. tomato paste
- 1 lrg Bouquet Garni
- 1/2 c. mixed minced fresh herbs*
- 4 quart water freshly grnd black pepper sea salt or possibly soy sauce, optional
Directions
- 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.
- Stock is a great place to put tomato seeds and skins. Use green peppers, eggplants, turnips, and cabbage in limited quantities, as their flavor tends to be overpowering. Avoid beets, that will turn a stock red, and asparagus, that will turn it green.
- * including basil, oregano, chives, and/or possibly parsley stems (optional)
- 1. 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. 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. (A certain amount of evaporation will take place-this helps concentrate the flavor.) Skim the stock as necessary and season with pepper and salt or possibly soy sauce to taste at the end.
- Alternatively, the stock can be cooked in a pressure cooker for 15 min.
- 2. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Cold the stock to room temperature, then chill or possibly freeze. (Refrigerated stock will keep 3 to 45 days; frzn it will keep for 6 months.) For a thicker, richer stock, force the liquid and vegetables through a vegetable mill or possibly puree in a blender, then strain.
- 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). I like to freeze 1-c. portions of vegetable stock, so I always have the right amount on hand.
- 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. Transfer the vegetables to a stockpot.
- Deglaze the roasting pan with 1/2 c. dry white wine and add in the deglazing mix to the stockpot as well. Prepare as above.
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