Winter Vegetable Stock
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 2 bay leaves
- 1 ts salt
- chopped
- dried thyme
- 3 sage leaves
- diced
- 8 c cold water
- ribs from romaine]
- squares
- plus some leaves, diced
- chard leaves, lettuce or
- 2 md carrots, peeled and diced
- 1/4 c lentils, rinsed
- 2 handfuls borage leaves,
- 1 c chard stems, cut into 1-inch
- nettles
- 1 onion, diced into 1/2-inch
- 2 ts nutritional yeast (optional;
- 1/2 celery root, scrubbed and
- 4 cloves garlic, peeled
- 10 branches parsley, roughly
- lengths
- i always include it)
- 6 branches thyme or 1/4 teas
- [i make a mixed green salad
- 1 c leek greens, roughly
- squash seeds and skins
- 1 md potato [cubed], or 1 cup
- 2 tb butter or olive oil
- 3 to 4 outer stalks of celery,
- thick potato parings
- and include outer leaves and
- 1 c winter squash, cubed, or
- Carbohydrate 3.89303967744602 g
- Cholesterol 20.3533333333333 mg
- Fat 7.89966266898463 g
- Fiber 1.15900003504843 g
- Protein 0.64930322912209 g
- Saturated Fat 4.93558698533035 g
- Serving Size 1 1 Serving (102g)
- Sodium 58.7922109301044 mg
- Sugar 2.73403964239759 g
- Trans Fat 0.577697410053166 g
- Calories 84 calories
From _Greens_, by Deborah Madison. Heat the butter or oil in a wide pot, add the vegetables, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15-20 minutes. Pour in the 8 cups water and bring to a boil; then simmer, patially covered, for 30-40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use as is, or reduce it further for a richer flavor. Taste and season with more salt if needed. NOTES: No one flavor dominates in this complex, full-bodied stock, so it can be used unobtrusively in simple soups... or as a broth in stews and rice dishes. The proportions are roughly 7 cups vegetables to 8 cups water to yield 4 to 6 cups stock, depending on how long it is cooked or reduced. Use different vegetables from those listed if they would better compliment the dish in which the stock will be used. Comments: In this chapter of the book, the author discusses stock ingredients and their properties, so that one may make substitions with confidence. She lists the must-haves and the never-use. The stock is my standard and favorite. From Amberlyn. rfvc Digest V94 Issue #210. Sept. 28, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
