Vegetable stock for risotto

7 cups

Ingredients

Quantity Ingredient
4 mediums Carrots; coarsely chopped
4 mediums Onions; quartered
6 mediums Celery ribs coarsely chopped
2 mediums Shallots; quartered
1 small White turnip; peeled and coarsely chopped
2 Sprigs of thyme OR
½ teaspoon Dried thyme
1 Bay leaf
1 Garlic clove; smashed
11 cups Water

Directions

In a large nonreactive saucepan, combine all of the ingredients with the water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 50 minutes. Remove from the heat and strain the stock into a clean saucepan. Can be made up to 3 days in advance; cover and refrigerate or freeze for up to 1 week.

Food and Wine January 1995

Submitted By DIANE LAZARUS On 02-01-95

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