Everyday Vegetable Stock

[Guest guest]

I'm sending 2 stock recipes that are often used in the recipes I'm sending this

week. Before the " terminology police " get their dander up, I've included some

of the author's desriptions in the first part of the recipes. They are her

words, not mine.

 

 

* Exported from MasterCook *

 

Everyday Vegetable Stock

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 large carrots (about 1 pound)

6 celery stalks without leaves

2 yellow onions

1 bunch fresh parsley

1 head garlic

2 1/2 quarts water

1 tablespoon soy sauce

1/2 teaspoon salt

 

Make up a batch of this simple stock and keep it on hand for Thai soups or any

recipe calling for vegetable stock. You can add other vegetables if you like.

It is best to avoid sweet peppers, eggplant, celery leaves, and members of the

cabbage family such as broccoli, cauliflower, and kale, as these vegetables do

not take well to long simmering. If you have freezer space, make a double batch

so that you'll have a half gallon or so on hand.

Coarsely chop the carrots, celery, onions, and parsley and combine them in a

large stockpot. Cut the garlic head in half crosswise to expose its cloves and

add it to the stockpot along with the water. Bring to a rolling boil over

medium heat. Boil for about 5 minutes as you skim away and discard any scum

that rises to the top. Reduce the heat to maintain a gentle boil and simmer,

uncovered, for 1 1/2 hours, stirring occasionally.

Remove from the heat and strain through a fine-mesh sieve into a clean

container. Stir in the soy sauce and salt. Let cool to room temperature,

cover, and refrigerate for up to 4 days.

NOTE: You can freeze this stock in airtight containers for 2 months. Freeze in

1 or 2 cup portions so that you can defrost only the amount you need for a given

recipe. Freeze some in ice cube trays, too, and then transfer to a lock-top

bag. You will then have tablespoon-sized portions availble as well.

 

Yield:

" 5 cups "

 

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Per serving: 119 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g

Protein; 25g Carbohydrate; 0mg Cholesterol; 2206mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

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