Basic Vegetable Japanese Style Stock
"Great as a base for miso or other areas where you don't want to use Dashi."
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 6 kale leaves
- 2 leeks, white and pale green parts only
- 2 onions, cut in chunks
- 6 garlic cloves
- 2 carrots, cut in chunks
- 2 stalks celery, sliced
- 1 turnip, cut in chunks
- 1 cup winter squash, cut in chunks and skin removed
- bouquet garni
- 4 inchs kombu seaweed
- 8 -10 cups water
directions
- Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
- EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.
- Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.
- Storage:.
- Will store for 5 days in airtight container in refrigerator. Also freezes well.
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RECIPE SUBMITTED BY
I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review.
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