Yield 1 gallon
1/4 cup vegetable oil
3 onions, rough-chopped
3 leeks, sliced and washed
4 ribs celery, chopped
3 carrots, peeled and chopped
2 turnips, chopped
2 tomatoes, chopped
4 cloves garlic, chopped
5 quarts cold water
1 tsp fennel
3 whole cloves
2 recipes aromats
1. In a stock pot, heat vegetable oil and saute? all of the
vegetables
2. Add water and aromats and bring to a boil
3. Reduce heat and simmer for 1 hour
4. Strain the stock
Variation
For roasted vegetable stock: roast the vegetables with 3
Tbsp of tomato paste and simmer as directed above.
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2006 Artisan Cooking School. All Rights Reserved.
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