Take Stock of Veggies
You don’t have to be a vegetarian to appreciate the flavor and versatility of vegetable stock. Good stock is the foundation of great soup and also serves as a fundamental ingredient in many sauces, adds flavor and liquid to stir-fries, and is a critical component of risotto. Follow these step-by-step instructions for a tasty starter stock.
Classic Vegetable Stock
4 medium yellow onions, unpeeled
4 medium organic carrots
3 medium organic potatoes
2 medium parsnips, turnips or rutabagas
1 small head organic cabbage
1 tablespoon organic olive oil
8 cups water
1 teaspoon salt
½ teaspoon organic dried basil, crushed
¼ teaspoon ground black pepper
ONE Thoroughly scrub all vegetables; cut off root and stem ends. Do not peel vegetables unless they are coated with wax. Cut onions into wedges. Cut carrots, potatoes, parsnips and cabbage into 2-inch pieces. In a 7- to 8-quart Dutch oven heat oil over medium-high heat. Add vegetables. Cook, stirring frequently for about 15 minutes or until vegetables start to brown. Stir in the water, salt, basil and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 1 hour.
TWO Strain stock through a large sieve or colander lined with two layers of 100% cotton cheesecloth. Discard vegetable mixture. Use stock hot. Makes about 4 cups of stock.
Nutrition Facts per 1 cup of stock: 30 cal., 3 g total fat (0 g sat. fat),
0 mg chol., 596 mg sodium, 0 g carbo., 0 g dietary fiber, 0 g protein.
Greasy or sticky ingredients, such as honey, molasses or peanut butter, don’t always release from a measuring cup easily. Coat the cup you’re using with nonstick cooking spray, and everything will slide right out.