Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Vegetable Stock

Share

Lobo
Moderator
Moderator

Posts : 20830
Thanked : 976
Join date : 2013-01-12

Vegetable Stock

Post by Lobo on Wed Jan 27, 2016 3:12 am


Vegetable Stock

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 12
Many soups can become vegetarian dishes by using this flavorful vegetable stock instead of chicken or meat stock.



  • Printer Friendly Version






  • 29

Ingredients:


  • 2 large leeks, trimmed and carefully washed
  • 2 large carrots, sliced
  • 2 large celery stalks, sliced
  • 2 large yellow onions, sliced
  • 3 garlic cloves, unpeeled
  • 3 fresh flat-leaf parsley sprigs
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 8 cups water
  • 1/2 tsp. white peppercorns
  • Salt, to taste

Directions:

Slice the white portion of the leeks and place in a large stockpot; reserve the green tops. Add the carrots, celery, onions and garlic to the pot. Sandwich the parsley, thyme and bay leaf between the reserved leek tops and securely tie with kitchen string. Add to the pot along with the water.

Over low to medium heat, slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms. Add the white peppercorns, cover partially and continue simmering for 1 to 1 1/2 hours.

Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season the stock with salt and let cool to room temperature. Cover tightly and refrigerate for up to several days, or freeze for up to 6 months.
Adapted from Williams-Sonoma Kitchen Library Series, Soups, by Norman Kolpas (Time-Life Books, 1993).

    Current date/time is Thu Feb 23, 2017 2:43 pm