Vegetable stock i

2 servings

Ingredients

Quantity Ingredient
2 eaches Or 3
3 eaches Or 4
1 each Stalk celery, chopped
Garlic cloves
Parsnips
Scallions
Sweet potatoes
Be too acid)
Winter squash
large Potatoes, thinly sliced
medium Onions, quartered
medium Carrots, thickly sliced
Apple OR pear, quartered
1 each Or 2 bay leaves
6 eaches Peppercorns
2½ quart Water
Leeks, including tough green leaves
Mushrooms, whole or stems (add a distinctive
Flavor and dark color)
Parsley, including stems
Tomatoes (in SMALL amounts, only, or stock may
Zucchini or summer squash

Directions

OPTIONAL VEGETABLES OR HERBS

Scrub and cut the unpeeled vegetables and apple or pear to the sizes indicated. Place in a stockpot along with the bay leaves, peppercorns and water. Cover and bring to a boil; simmer for 1 hour or more. Strain the stock through a colander or cloth, pressing out the liquid from the vegetables (the remaining vegetables make good compost material). The vegetable stock will keep refrigerated for 3 to 4 days; if frozen, it will keep indefinitely. Makes 2 quarts.

[Moosewood Restaurant Cooks at home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87654-5 {0-671-67992-9 PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 11-23-94

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