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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another stock recipe from Moosewood's Daily Special. A great substitute for chicken broth. Ingredients:
14 cups water |
7 cups onions, chopped |
4 cups celery, chopped |
4 cups carrots, peeled and chopped |
2 heads garlic, broken apart and smashed with the broad side of a knife |
5 bay leaves |
1 1/2 teaspoons dried thyme |
1 1/2 teaspoons turmeric |
1/2 teaspoon salt |
1/2 bunch fresh parsley |
Directions:
1. Put the water into a large stockpot on high heat.
2. Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
3. Bring to a boil and cook uncovered for 15 minutes.
4. Cover the pot, reduce heat to low, and simmer for one hour.
5. Set aside to cool and then strain.
6. Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.
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