Aug
15
    
Posted (Lori) in News

The vegetables we are getting this week, along with a few leftovers from past weeks, will make a great vegetable stock. The celery we get from CSA is not the kind we use as crudités or to stir bloody marys— the stems are thinner, there are more leaves than stems, and the taste is stronger–but it’s perfect for stock.

VEGETABLE STOCK

Using stock instead of water in soups and to cook other vegetables gives everything a more complex taste. There are many variations of vegetable stocks; this is a simple one that works:

1 tablespoon olive oil or butter

1 garlic clove, diced (or garlicscape if you still have some)

1 medium onion or 2 shallots, chopped

2 large carrots, sliced

2 large celery stalks, with leaves, chopped

2 potatoes

Other possible additions: parsnip, turnip, squash

2-4 tablespoons chopped herbs, any combination

Salt and pepper to taste (or leave out the salt and pepper, and add when you use the stock in recipes)

Heat the oil in a large pot; add the garlic and sauté until it is fragrant.

Add the onion/shallot, carrots, and celery and stir until they begin to soften, about 5 minutes (Onions, carrots, and celery cooked this way are called mirepoix; they are sometimes added to soups and stews as flavor enhancers.) Add 4 quarts of water; continue to cook, covered, for about an hour, over medium heat until all the vegetables are soft. Then add the potato and cook for another hour.

Check every 30 minutes or so; if scum forms on the top, skim it off. If water evaporates, add more.

Add the herbs and salt and pepepr, taste and adjust. Allow to cool, then strain. I think the cooked vegetables can be used—but I usually toss them. Store the strained stock—some people strain a few times to get the clearest stock possible, but I’m not that fussy—in tightly closed containers. It will last a couple of weeks in the fridge, a couple of months in the freezer.



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