Summer Vegetable Stock
Making stock used to be a regular part of my routine. However, I’ll admit that I’ve been using the store bought stuff for the last six months or so. Hello sodium city!!!! With all this time on my hands lately and a renewed interest in my own kitchen, I recalled how easy it is to just make your own. This recipe yields as much as your stock pot will hold. In this case it’s roughly a gallon and a quarter (I tend to spill some of it while packaging it for the freezer). I have a six quart stock pot, and use a pasta strainer so that I can easily remove the vegetabilia. Adjust amount of veggies for a different sized pot. Made with veggies that are available at the local market, this stuff is useful in the preparation of risotto, soup, pasta, fish, or anything that calls for a cooking liquid. Hell, I’ll occasionally heat some up and drink it from a coffee mug all by itself. Freezing in individual portions allows for quick and effortless use.
Assemble the following:
- 1/2 C. Red onion
- 4 Ribs Celery
- 4 Large Carrots
- 4 Medium Portobello Caps, sliced
- 1 CL Garlic
- 1/2 TSP. Crushed Red Pepper
- 1/2 TSP. Ground Coriander
- 1/2 TSP. Dried Sage
- 1 TBSP Extra Virgin Olive Oil
- Pinch of Salt
Do this with it:
- Very coarsely chop vegetables into large, inch sized chunks.
- Heat Olive Oil in heavy skillet, sauté garlic and onion until caramelized.
- Fill large stock pot with water and add all vegetables, seasonings and a pinch of salt.
- Bring to rolling boil, reduce heat and simmer for one hour, covered.
- Strain vegetables from liquid, and allow to cool.
- Discard the veggies, unless you like celery.
- Fill quart-sized freezer bags with the stock, refrigerate overnight, and freeze.
Posted on June 23, 2010, in Recipes and tagged carrot, garlic, Healthy Living, homemade, Kitchen Essential, mushrooms, Pasta, portobello, sodium, vegan, vegetarian. Bookmark the permalink. Leave a comment.