Winter Vegetable Stock

Recipe: Winter Vegetable Stock

Ingredients:

  • 2 tb Butter or olive oil
  • 1 Onion
  • diced into 1/2-in squares 1 c Leek greens
  • roughly chopped 2 md Carrots
  • peeled and diced 4 Outer stalks of celery
  • Celery leaves
  • diced 1 c Cubed winter squash
OR

  • Squash Seeds & Skins 1 c Chard stems
  • cut into 1-in lengths 1 md Potato
  • diced

OR

  • 1 c -Thick Potato Parings
  • 1/2 Celery root
  • scrubbed, diced 1/4 c Lentils
  • rinsed 6 Thyme sprigs

OR

  • 1/4 ts -Dried thyme
  • 2 Bay leaves
  • 2 Handfuls borage leaves

OR

  • Chard leaves
  • lettuce – or nettles 3 Sage leaves
  • 10 Parsley sprigs
  • roughly chopped 4 Garlic cloves
  • peeled and chopped 1 ts Salt
  • 2 ts Nutritional yeast (optional)
  • 8 1/2 c Cold water

Instructions:

  1. HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes.
  2. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes.
  3. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor.
  4. Taste and season with more salt, if needed. Makes 4 to 6 Cups

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)