Herb Basics

A Place to Start


| November/December 2006



11-06-012-Basics1.jpg


STIR UP A HEARTY VEGETABLE STOCK

Thanks to an abundance of fall and winter root vegetables, this stock has a beautiful deep color and a complex flavor.

HEARTY VEGETABLE STOCK
Makes 1 gallon

2 red onions, papery skin removed, coarsely chopped
1 yellow onion, papery skin removed, coarsely chopped
6 to 8 shallots, papery skin removed, coarsely chopped
1 bunch celery, washed and coarsely chopped, including base
1 head garlic, cloves separated and cut in half, including skin
4 carrots, tops discarded, scrubbed and coarsely chopped
2 parsnips, tops discarded, scrubbed and coarsely chopped
2 turnips, tops discarded, scrubbed and coarsely chopped
1 pound mushrooms, coarsely chopped
4 to 6 sun-dried tomatoes (optional)
1 bunch flat-leaf parsley, including stems
4 bay leaves
2 stems fresh thyme
2 teaspoons whole black peppercorns

Place all ingredients in a large stockpot (or two) and add enough filtered water to cover by 2 inches, leaving a few inches at the top of the pot so the stock doesn’t boil over.

Bring to a boil. Reduce the heat and simmer for at least 1 hour (the longer you simmer, the more concentrated the flavor).

Cool and strain the stock through a sieve or strainer. Press with the back of a spoon to extract as much liquid as possible.





mother earth news fair

MOTHER EARTH NEWS FAIR

Oct. 21-22, 2017
Topeka, KS.

More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!

LEARN MORE