KCB 1.7: Green Vegetable Stock
Green Vegetable Stock
Below are recipes for various vegetable broths: Green Vegetable Stock, Root Vegetable Stock, Brown Vegetable Stock, and Chinese Vegetable Stock. These recipes, however, should act only as a guide. Whenever you can, save vegetable peelings, stalks, leaves, and any water used to boil vegetables. Broths can serve as a natural flavour enhancer for soups, rice dishes, dal s, and stews.
• COOKING TIME: 2 hours
• YIELD: 3-4 cups (750 ml-1 litre)
• YIELD: 3-4 cups (750 ml-1 litre)
• 2 tablespoons (40 ml) butter
• 6 cups (1.5 litres) chopped fresh green vegetables
• 1 1/2 cups (375 ml) chopped fresh herbs, chopped celery stalks, beans, pea pods, etc.
• 8 cups (2 litres) water
• 2 teaspoons (10 ml) salt
• 2 bay leaves
• 3 cloves
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 6 cups (1.5 litres) chopped fresh green vegetables
• 1 1/2 cups (375 ml) chopped fresh herbs, chopped celery stalks, beans, pea pods, etc.
• 8 cups (2 litres) water
• 2 teaspoons (10 ml) salt
• 2 bay leaves
• 3 cloves
• 1/4 teaspoon (1 ml) yellow asafoetida powder
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1. Melt the butter in a heavy 6-litre/quart saucepan or stockpot and saute the vegetables for 20 minutes over moderate heat. Turn off the heat and allow the vegetables to "sweat" with a lid on for 10 minutes.
2. Add the water and remaining ingredients and bring to a boil; then simmer for 1 1/2 hours with a tight-fitting lid. Strain. Refrigerate the stock and use as needed.
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