Basic Guidelines For Making Vegetable Stock

* Exported from MasterCook *

Basic Guidelines For Making Vegetable Stock

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Cold water
8 c Vegetables -- cut into 1"
Pieces

First choose the ingredients to reflect the soup in
which the broth is being used. A general guideline for
making vegetable broth is to use about 8 to 12 cups of
vegetables cut into pieces no bigger than 1 inch. Put
these with 2 quarts of cold water in a large
nonreactive pot with no more than six different herbs.
Bring to a boil over high heat, then lower the heat
and simmer for 30 to 45 minutes. Strain and use as is
or concentarte the flavor by simmering to the desired
strength (by taste).

When using dried herbs, lessen quantities by one-half
to two-thirds but always add *to taste*

vegetable: carrots, celery, potatoes, winter squash,
summer squash, chard, kale, tomatoes, mushrooms,
eggplant, lettuce, green beans, celeriac When
available use: fennel bulbs, asparagus, peas herbs
(limit 6): basil, bay, borage, garlic, garlic chives,
hyssop, lovage, morjoram, oregano, parsley, sage,
savory, thyme spices (limit 2) coriander, cumin,
cardamon, fennel seeds, whole cloves, cinnamon

Reprinted in Maggie Oster's Herb Garden (1993:36) NY:
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NOTES : Stock is very personal. It's quickly prepared.
Or make ahead and freeze in a size that's convenient
for you. -- Maggie Cabbage family vegetables were left
off the list of ingredients because they give a strong
(dominant) flavor; the flavor grows stronger (ages in
the freezer). If you like, use mild cabbages: napa,
bok choy, a little savoy, young brussels. Or use chard
and endive. When using cabbage, try to use the broth
right away. Also, straining is important. Use a very
fine sieve. -- Maggie and patH

Recipe By : Deborah Madison. The Greens Cook Book.
NY Bantam 1987



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