Vegetable Stock
A great way to use your garden bounty.
Vegetable Stock
Ingredients
- 3 onions chopped
- 3 tablespoons unsalted butter
- 2 leeks white and green parts, washed and chopped
- 2 carrots chopped
- 2 celery ribs chopped
- 1/4 pound button mushrooms chopped
- 1 cup potato peelings / scraps
- 1/3 cup plus 12 cups water
- 1/4 cup lentils
- 6 unpeeled garlic cloves
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 12 long whole parsley sprigs
- 1 teaspoon salt
Instructions
-
Cook the onions with butter in a large stockpot until golden. Add in the leeks, carrots, celery, mushrooms, potato peelings, and the 1/3 cup water. Bring to a boil, and then simmer for 5 minutes, covered.
-
Add in the 12 cups of water, lentils, garlic, peppercorns, thyme, bay leaf, parsley sprigs, and salt. Bring to a boil, the simmer on low, uncovered, for about 2 hours.
-
Strain through a fine sieve and cool properly.
-
Chill overnight to skim the fat, then use.
Recipe Notes
Adapted from Gourmet Magazine, October 1989
You must be logged in to post a comment.