Edenic Vegetable Stock
Recipe Type: Universal
Cuisine: Ascendant
Author:
Prep time:
Cook time:
Total time:
Good, healthy, and cheap rings the trifecta bell with vegetable scraps and trimmings that might otherwise feed the compost too early. Use it as a base for other dishes. You can freeze it in measured amounts using ice trays and other reusable containers.
Ingredients
- A liberal mix of onions, garlic, carrots, celery, parsley, leeks, chard, mushrooms, scallions, potato peelings, lettuce, eggplant, zucchini, green beans, and bell peppers.
- A careful mix of asparagus, parsnips, squash, fennel, corn cobs, pea pods, and cilantro.
- Your favorite mix of salt, pepper, thyme, basil, and perhaps a bay leaf.
Instructions
- Fill a large pot halfway with water, about 3-4 quarts, and bring to a boil. Drop in all the vegetable scraps and bring back to boiling. Simmer for 20-30 minutes, stirring occasionally.
- Allow to cool for a few minutes. Use a fine-meshed strainer or colander lined with cheesecloth, and carefully pour the broth through the strainer into another container.
- Let the broth cool to room temperature, about an hour or two. Give it a taste and add any additional salt or seasonings as desired.
- Measure out the stock in useful increments such as ice cube or cup sizes. Freeze in individual containers.
- Compost the strained out vegetable scraps.
