Basic Vegetable Stock - Millenium

[Guest guest]

I agree that most, if not all recipes in this book are really involved - but

they also look so good! Many of their recipes call for a " recipe within a

recipe " . If I neglect to send a necessary one, please let me know. thanks, Judy

You'll need the Asian version of this stock to complete a couple soup recipes

I'm sending.

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock - Millenium

 

Recipe By :The Millennium Cookbook - Eric Tucker & John Westerdahl,

M.P.H.,R.D.,C.N.S.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 quarts cold water

4 yellow onions -- halved

4 cloves garlic

4 carrots -- peeled and coarsely chopped

2 stalks celery

2 tomatoes -- chopped

8 ounces button mushrooms and/or mushroom stems

2 bay leaves

6 allspice berries

1/2 bunch thyme stems or 1/2 teaspoon dried thyme

3 rosemary stems or 1/2 teaspoon dried

rosemary

Optional ingredients: root vegetables,

fennel bulbs, corn, wild mushrooms, basil

stems, tarragon stems, fresh ginger, lemon

zest, peppercorns

 

In a large pot, combine all the ingredients. Bring to a boil, reduce heat to

simmer, and cook for 1 hour. Strain through a fine-meshed sieve. Store in the

refrigerator for up to 3 days, or freeze for up to 3 months.

Asian Vegetable Stock - Prepare the Basic Vegetable Stock, replacing the thyme

and rosemary with 4 stalks lemongrass, crushed, 1/2 cup coarsely chopped fresh

ginger, 1 cup shiitake mushroom stems; 1 teaspoon Schezuan peppercorns, 1 bunch

cilantro stems; and 1 bunch basil stems.

Tomato-Corn Stock - Prepare the Basic Vegetable Stock, replacing the mushrooms

with 8 chopped tomatoes. 6 to 8 corn cobs, and 1 bunch basil stems.

Mushroom Stock - Prepare the Basic Vegetable Stock, adding 1 ounce dried

porcini; 8 ounces fresh button or cremini mushrooms, chopped; and 1 cup shiitake

mushroom stems.

 

Yield:

" 3 quarts "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 468 Calories (kcal); 5g Total Fat; (8% calories from fat); 14g

Protein; 112g Carbohydrate; 0mg Cholesterol; 406mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 16 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0