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July 21, 2006
Vegetable Stock
3 cups coarsely chopped cabbage
2 1/2 cups coarsely chopped fennel bulb
2 cups coarsely chopped celery
1 cup chopped carrot
2 tablespoons tomato paste
2 large onions, peeled and halved (about 1 1/2 pounds)
1 (8-ounce) package mushrooms
12 black peppercorns
10 flat-leaf parsley sprigs
8 thyme sprigs
6 garlic cloves, peeled
2 bay leaves
4 quarts water
Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.
Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.
Yield: 13 cups (serving size: 1 cup)
CALORIES 3(5% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 18mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 0.6g
Posted by carcharhinid at July 21, 2006 07:29 PM