Rosemary Vegetable Stock
Adapted from Cuisine at Home, October 2009
Makes about 12 cups
- 1 large white onion, coarsely chopped
- 1 large leek, white and green parts both, washed well and coarsely chopped
- 1 small turnip, peeled and coarsely chopped
- 2 - 3 medium carrots, peeled and coarsely chopped
- 2 stalks of celery, with or without leaves, coarsely chopped
- 5 cloves garlic, peeled and cut into halves
- 1/2 bunch fresh parsley
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp whole peppercorns
- cold water
Put everything into a stockpot (at least 6 qt) and add water to cover veggies by 1 inch. Bring to a simmer and cook for 45 minutes to an hour. Skim off any impurities.
Strain stock through a large, fine-mesh sieve into a large container and discard vegetables. Cool and refrigerate or freeze.
- I recommend not salting the stock since it can throw off the balance of the meal you use it in. For instance, you might want to reduce a cup for a sauce which would result in an over-salted sauce.
A recipe from http://kitchenmouse.rozentali.com/2009/09/vegetable-stock/
Posted by Cori Rozentāle on .