Basic guidelines for making vegetable stock

 
                Basic Guidelines For Making Vegetable Stock
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       qt           Cold water
    8       c            Vegetables -- cut into 1"
                         Pieces
 
   First choose the ingredients to reflect the soup in
   which the broth is being used. A general guideline for
   making vegetable broth is to use about 8 to 12 cups of
   vegetables cut into pieces no bigger than 1 inch. Put
   these with 2 quarts of cold water in a large
   nonreactive pot with no more than six different herbs.
   Bring to a boil over high heat, then lower the heat
   and simmer for 30 to 45 minutes. Strain and use as is
   or concentarte the flavor by simmering to the desired
   strength (by taste).
   
   When using dried herbs, lessen quantities by one-half
   to two-thirds but always add *to taste*
   
   vegetable: carrots, celery, potatoes, winter squash,
   summer squash, chard, kale, tomatoes, mushrooms,
   eggplant, lettuce, green beans, celeriac When
   available use: fennel bulbs, asparagus, peas herbs
   (limit 6): basil, bay, borage, garlic, garlic chives,
   hyssop, lovage, morjoram, oregano, parsley, sage,
   savory, thyme spices (limit 2) coriander, cumin,
   cardamon, fennel seeds, whole cloves, cinnamon
   
   Reprinted in Maggie Oster's Herb Garden (1993:36) NY:
   MacMillan - - - - - - - - - - - - - - - - - -
   
   NOTES : Stock is very personal. It's quickly prepared.
   Or make ahead and freeze in a size that's convenient
   for you. -- Maggie Cabbage family vegetables were left
   off the list of ingredients because they give a strong
   (dominant) flavor; the flavor grows stronger (ages in
   the freezer). If you like, use mild cabbages: napa,
   bok choy, a little savoy, young brussels. Or use chard
   and endive. When using cabbage, try to use the broth
   right away. Also, straining is important.  Use a very
   fine sieve. -- Maggie and patH
   
   Recipe By     : Deborah Madison. The Greens Cook Book.
   NY Bantam 1987
  
 
 
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