KCB 1.8: Root Vegetable Stock
Root Vegetable Stock
• COOKING TIME: 2 hours
• YIELD: About 3 cups (750 ml)
• YIELD: About 3 cups (750 ml)
• 2 tablespoons (40 ml) butter
• 1/2 large potato, diced
• 1 cup (250 ml) squash or pumpkin, diced
• 2 medium celery stalks, chopped
• 2 carrots, diced
• 8 cups (2 litres) water
• 1 bay leaf
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) black peppercorns
• 1 teaspoon (5 ml) minced fresh ginger
• 2 whole cloves
• 2 tomatoes, chopped
• 2 teaspoons (10 ml) salt
• 1/2 large potato, diced
• 1 cup (250 ml) squash or pumpkin, diced
• 2 medium celery stalks, chopped
• 2 carrots, diced
• 8 cups (2 litres) water
• 1 bay leaf
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) black peppercorns
• 1 teaspoon (5 ml) minced fresh ginger
• 2 whole cloves
• 2 tomatoes, chopped
• 2 teaspoons (10 ml) salt
* * *
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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