Winter vegetable stock

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or olive oil
1 Onion diced into 1/2-in squares
1 cup Leek greens; roughly chopped
2 mediums Carrots; peeled and diced
4 Outer stalks of celery; plus
Celery leaves; diced
1 cup Cubed winter squash =OR=- Squash Seeds & Skins
1 cup Chard stems cut into 1-in lengths
1 medium Potato; diced, -=OR=- Thick Potato Parings
½ Celery root; scrubbed, diced
¼ cup Lentils; rinsed
6 Thyme sprigs; -=OR=- Dried thyme
2 Bay leaves
2 Handfuls borage leaves =OR=- Chard leaves, lettuce or nettles
3 Sage leaves
10 Parsley sprigs roughly chopped
4 Garlic cloves peeled and chopped
1 teaspoon Salt
2 teaspoons Nutritional yeast (optional)
8½ cup Cold water

Directions

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and ½ cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed.

Makes 4 to 6 Cups

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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