Stocks and broths are the 'flavor base' for making soups, gravies and sauces, or for cooking vegetables and rice and more.
2 leeks, cleaned and chopped
4 Spanish onions, peeled and chopped
6 celery ribs, chopped
1 celery root
2 carrots, peeled and chopped
2 red bell peppers, seeded and chopped
1 rutabaga, peeled and cut up
1 fennel bulb, peeled and cut up
6 tomatoes, chopped
1 pound button mushrooms
2 garlic heads, cut in half
2 parsnips, peeled and cut up
- Place the vegetables in a large pot. Cover with cold water and bring to a boil. Simmer for 1 hour, skimming away any impurities that rise to the top. Strain and reduce to about 1 1/2 quarts.
Makes 1 1/2 quarts or 6 cups.
Tip: Vegetables may be omitted or substituted, depending on the flavor desired.
For Blond Vegetable Stock: Use 6 leeks, 4 Spanish onions, 8 stalks of celery, and 2 celery roots and follow the method above.