HomeRecipesArchivesSep 2007

 

Basic Vegetable Stock

Use this basic stock for not only soups, but to add flavor to any dish of boiled vegetables.

Ingredients:

3 large onions, coarsely chopped

3 large carrots, coarsely chopped

3 celery stalks. coarsely chopped

2 turnips, peeled and coarsely chopped

2 potatoes, coarsely chopped

8 - 10 cloves garlic, unpeeled

2 cups (500 ml) mushrooms, including stems, coarsely chopped

4 Tbs (60 ml) olive oil

10 - 12 sprigs fresh parsley

1 Tbs (15 ml) cayenne pepper

1 tsp (5 ml) dried thyme

2 bay (laurel) leaves

Salt to taste

12 cups (3 L) water

Directions:

Place the onions, carrots, celery, turnips, potatoes, garlic, and mushrooms in a large roasting pan and drizzle with the olive oil. Roast in a preheated 400F (200C) oven for 45 minutes, shaking the pan occasionally. Remove the vegetables from the oven and combine them with the remaining ingredients in a large pot over moderate heat. Add some of the water to the roasting pan and bring to a boil over high heat, scraping the bottom and the sides to remove any brown bits, and add this liquid to the pot. Bring to a boil over moderate heat. Reduce the heat so the water barely bubbles and simmer partially covered for 30 minutes. Strain the broth, pressing the vegetables to extract as much liquid as possible. Store refrigerated for 4 to 5 days, or freeze. Makes about 3 quarts (3 L).