Winter Vegetable Stock Recipe

Step 1

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups

Things You'll Need

  • 2tb Butter or olive oil
  • 1 Onion
  • - diced into 1/2-in squares
  • 1c Leek greens; roughly chopped
  • 2md Carrots; peeled and diced
  • 4 Outer stalks of celery; plus
  • Celery leaves; diced
  • 1c Cubed winter squash
  • -=OR=- Squash Seeds & Skins
  • 1c Chard stems
  • - cut into 1-in lengths
  • 1md Potato; diced, -=OR=-
  • 1c -Thick Potato Parings
  • 1/2 Celery root; scrubbed, diced
  • 1/4c Lentils; rinsed
  • 6 Thyme sprigs; -=OR=-
  • 1/4ts -Dried thyme
  • 2 Bay leaves
  • 2 Handfuls borage leaves
  • -=OR=- Chard leaves, lettuce
  • - or nettles
  • 3 Sage leaves
  • 10 Parsley sprigs
  • - roughly chopped
  • 4 Garlic cloves
  • - peeled and chopped
  • 1ts Salt
  • 2ts Nutritional yeast (optional)
  • 8 1/2c Cold water

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