Recipe Cottage


LOCATION: Recipes >> Vegetarian >> Stock 15

Print this Recipe    Stock 15

Winter Vegetable Stock
Yield: 6 servings

2 Tbsp butter or olive oil
1 onion, diced into 1/2-in squares
1 cup leek greens, roughly chopped
2 med carrots, peeled and diced
4 outer stalks of celery, plus celery leaves; diced
1 cup cubed winter squash or squash seeds and skins
1 cup chard stems, cut into 1-in lengths
1 med potato, diced, or 1 cup thick potato parings
1/2 celery root, scrubbed, diced
1/4 cup lentils, rinsed
6 thyme sprigs, or 1/4 tsp dried thyme
2 bay leaves
2 handfuls borage leaves or chard leaves, lettuce or nettles
3 sage leaves
10 parsley sprigs, roughly chopped
4 garlic cloves, peeled and chopped
1 tsp salt
2 tsp nutritional yeast (optional)
8 1/2 cup cold water

Heat the butter or oil in a wide pot, add the vegetables, lentils,
herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water,
and stew over medium-low heat for 15 to 20 minutes. Pour in the 8
cups of cold water and bring to a boil, then simmer, partially
covered, for 30 to 40 minutes. Pour the stock through a sieve and
press out as much of the liquid as possible. Use it as is, or reduce
it further for a richer flavor. Taste and season with more salt,
if needed.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.