Vegetable StockMichael Spain-Smith
This all-purpose, all-season stock recipe works perfectly in any Vedge recipe. This will store for up to five days in the refrigerator. You don't need to peel any of the vegetables; just wash them carefully.
Recipe information
Yield
Makes 5 quarts
Ingredients
2 teaspoons canola oil
6 carrots, chopped
3 stalks celery, chopped, preferably with leaves
2 leeks, rinsed well and chopped
2 onions, with skins, chopped
1 turnip, with skins, chopped
1 tablespoon salt
3 to 4 outer leaves of green cabbage
2 cups broccoli stems
2 cups kale stems
Preparation
Step 1
1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.
Step 2
2. Add 6 quarts water and the salt and bring to a boil.
Step 3
3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.
Reprinted with permission from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking by Rich Landau and Kate Jacoby. Copyright © 2013 Rich Landau and Kate Jacoby; photographs copyright © 2013 Michael Spain-Smith. Published by The Experiment, LLC.
Recipe notes
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