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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.
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Stock 15