Sunday, November 17, 2013

Vegetable Stock

Vegetable Stock
Workin' More Kitchen Sessions with Charlie Trotter

  • 1 Cup Chopped Yellow Onion
  • 1 Cup Chopped Carrot
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Fennel Bulb
  • 1/2 Cup Chopped Parsnip
  • 1 Red Bell Pepper
  • 1 Bay Leaf
  • 3 Garlic Cloves
  • 1 tsp. Whole Black Pepper Corns
  • 4 Quarts Water
Cooking Directions
  1. Place all the ingredients in a large stock pot and bring to a boil.
  2. Reduce heat to low and simmer for 1 hour.
  3. Strain the mixture into a clean pot.
  4. Simmer on medium low until reduced to 2 quarts.
  5. Cool the stock and refrigerate in an airtight container.

Anyone who's ever tried to use store-bought vegetable stock needs to try this recipe.  It's simple, easy to make, and everything in it is readily available. And unlike the stuff from the store, it actually tastes good.

This is a base recipe that will appear in a number of posts in the near future.

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