Guest guest Posted January 15, 2003 Report Share Posted January 15, 2003 * Exported from MasterCook * Vegetable Stock Recipe By : Mexico: The Vegetarian Table by Victoria Wise Serving Size : 1 Preparation Time :0:00 Categories : Mexican Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium tomatoes (1 1/2 pounds) -- coarsely chopped 1 medium onion -- unpeeled, quartered 2 large cloves garlic -- halved 2 ribs celery, including tops, cut crosswise -- 2-inch lengths 2 medium carrots, cut crosswise -- 1-inch lengths 4 large or 8 medium chard leaves, cut crosswise -- 2-inch shreds 12 whole pea pods 1 chayote or 2 medium zucchini -- 1-inch chunks 1 cup fresh parsley leaves 1/2 cup cilantro leaves, whole 1 jalapeno chili, cut in half lengthwise 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 1 bay leaf 1 teaspoon salt 14 cups water Combine all the ingredients in a large pot and bring to a boil. Reduce the heat, partially cover, and simmer until the carrots are very soft and the broth is well colored, about 1 hour and 15 minutes. Strain the stock through a sieve set over a large bowl, pressing down on the vegetables to extract all the juices. Discard the vegetables. Use the stock right away or cool, cover, and refrigerate for up to 1 week. Freeze for longer storage. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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