Vegetable Stock
"From The Essential Vegetarian Cookbook"
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
1 1/2 litres
ingredients
- 2 tablespoons canola oil
- 4 yellow onions, unpeeled,chopped
- 5 large carrots, unpeeled,chopped
- 2 large parsnips, unpeeled,chopped
- 5 stalks celery, chopped
- 2 bay leaves
- 1 bouquet garni, fresh
- 1 teaspoon black peppercorns, whole
- 3 liters water
directions
- Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.
- add the onions, carrots, parsnips& toss to coat in oil.
- Bake for 30 minutes.
- Transfer baked vegetables to large heavy-based pan.
- Add celery, bay leaves& bouquet garni, the peppercorns, and the water.
- Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.
- Strain liquid through a large sieve lined with cheesecloth.
- Discard vegetables.
- Allow to cool.
- Refridgerate.
- Remove the fat that has settled on the top.
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RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
