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| Home -> [Soups & Stews] -> [Basic guidelines for making vegetable stock Recipe] |
Basic guidelines for making vegetable stock
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| quart | Cold water | | 8
| cup | Vegetables, cut into 1" | | | -pieces |
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Procedures:
| 1 | Recipe by: deborah madison. | | 2 | The greens cook book. | | 3 | Ny bantam 1987 preparation time: 1:00 first choose the ingredients to reflect the soup in which the broth is being used. | | 4 | A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. | | 5 | Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs. | | 6 | Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes. | | 7 | Strain and use as is or concentarte the flavor by simmering to the desired strength (by taste). | | 8 | When using dried herbs, lessen quantities by one-half to two-thirds but always add *to taste* vegetable: carrots, celery, potatoes, winter squash, summer squash, chard, kale, tomatoes, mushrooms, eggplant, lettuce, green beans, celeriac when available use: fennel bulbs, asparagus, peas herbs (limit 6): basil, bay, borage, garlic, garlic chives, hyssop, lovage, morjoram, oregano, parsley, sage, savory, thyme spices (limit 2) coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon reprinted in maggie oster"s herb garden (1993:36) ny: macmillan |
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