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Master Vegetable Stock

What you need: 

3 pounds assorted vegetables -- celery,
zucchini and onions (heavy on the onions)
1 tablespoon olive oil
1 gallon water

What you do: 

1. Wash, but do not peel the vegetables. Dice coarsely or slice using the medium slicing blade of a food processor.
2. Saute in hot oil until vegetables are tender.
3. Combine the vegetables with water in a large pot; cover and bring to a boil; uncover, reduce the heat, and cook at a rapid simmer until the liquid is reduced by half.
4. Strain the stock, and discard the vegetables. Freeze the stock in portions suitable for your familys needs.

Preparation Time: 
25 minutes, Cooking time: about 2 hours
Cooking Time: 
about 2 hours
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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