VEGETABLE STOCK
The Rice Diet Solution by Kitty Gurkin Rosati, Robert Rosati
A good vegetable stock can be used for many dishes, including soups, vegetable purees, and flavorful extra fluid for any saute.
Ingredients A
• 10—20 cups vegetable scraps saved in a plastic bag in the freezer; a good blend would include: skins, peelings, and/or ends from potatoes, onions, carrots, celery, tomatoes, and garlic.
• Stems from asparagus, greens, lettuce, mushrooms, parsley, etc.
• Bay leaf, freshly ground black pepper, or fresh herbs, as desired
• Water to cover
If you have not been saving vegetable scraps:
Ingredients B
• 2 gallons of water
• 4 large unpeeled potatoes, quartered
• 4 large carrots, peeled and thickly sliced
• 2 celery stalks, chopped
• 2 large onions, peeled, quartered, and sliced
• 1 1/2 cups fresh corn kernels (3 ears)
• 1 pound mushroom stems, trimmed
• 1 apple, seeded and quartered
• 1 pear, seeded and quartered
• 5 heads of garlic, cut in half horizontally
• 6 bay leaves
• 25 peppercorns
• 1 teaspoon each chopped fresh basil, thyme, tarragon, oregano, parsley, and chives
Directions
Place all ingredients in a large pot and simmer for 1 to 2 hours.
Pour through a colander or sieve and discard vegetable solids.
The stock can be frozen in quart containers for future use as soup stock or frozen in ice cube trays for smaller needs such as stir-frying (use 1 or 2 cubes instead of oil).
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