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Receta Basic Vegetable Stock Raichlen
by Global Cookbook

Basic Vegetable Stock Raichlen
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Ingredientes

  • 1 lrg onion, skin on, quartered
  • 2 x leeks, trimmed, washed and cut into 1-inch pcs
  • 2 x carrots, cut into 1" pcs
  • 2 stalk celery, cut into 1" pcs
  • 2 x tomatoes, cut into 1" pcs
  • 6 x cloves garlic, skin on, cut in half
  • 2 quart minced vegetables or possibly vegetable trimmings*
  • 2 Tbsp. tomato paste
  • 1 lrg Bouquet Garni
  • 1/2 c. mixed minced fresh herbs*
  • 4 quart water freshly grnd black pepper sea salt or possibly soy sauce, optional

Direcciones

  1. Almost any vegetable or possibly vegetable trimming is a candidate for stock: corn cobs and husks, summer and winter squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks.
  2. Stock is a great place to put tomato seeds and skins. Use green peppers, eggplants, turnips, and cabbage in limited quantities, as their flavor tends to be overpowering. Avoid beets, that will turn a stock red, and asparagus, that will turn it green.
  3. including basil, oregano, chives, and/or possibly parsley stems (optional)
  4. Combine the onion, leeks, carrots, celery, tomatoes, garlic, minced vegetables, tomato paste, bouquet garni, herbs (if using), and water in a stockpot and bring to a boil. Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables covered, for 1 to 1 1/2 hrs, or possibly till well flavored. (A certain amount of evaporation will take place-this helps concentrate the flavor.) Skim the stock as necessary and season with pepper and salt or possibly soy sauce to taste at the end.
  5. Alternatively, the stock can be cooked in a pressure cooker for 15 min.
  6. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Cold the stock to room temperature, then chill or possibly freeze. (Refrigerated stock will keep 3 to 45 days; frzn it will keep for 6 months.) For a thicker, richer stock, force the liquid and vegetables through a vegetable mill or possibly puree in a blender, then strain.
  7. Makes 2 1/2 to 3 1/2 qts (depending on the vegetables used, the size of the pot, and the length of the cooking time). I like to freeze 1-c. portions of vegetable stock, so I always have the right amount on hand.
  8. Roasted vegetable stock: For a richer, more full-flavored vegetable stock, roast the vegetables in a lightly oiled roasting pan in a 400F oven for 45 min, or possibly till nicely browned. Transfer the vegetables to a stockpot.
  9. Deglaze the roasting pan with 1/2 c. dry white wine and add in the deglazing mix to the stockpot as well. Prepare as above.