VEGETABLE STOCK
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil
Provided by Rita1652
Categories Stocks
Time 1h15m
Yield 1 1/2 gallon
Number Of Ingredients 9
Steps:
- Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
- Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- Add 1 1/2 gallons of cold water.
- Also add the marjoram, thyme and bay leaves.
- Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.
Nutrition Facts : Calories 390.2, Fat 10.4, SaturatedFat 1.5, Sodium 266, Carbohydrate 73.1, Fiber 14.9, Sugar 29.8, Protein 7.5
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