Vegetable Stock

Even if you’re cooking a vegetarian dish, it’s important to start with vegetable stock rather than adding more vegetable to the dish. It creates the background for all other flavors.

Make 2 quarts   /   Prep time: 10 minutes   /   Minimum cook time:4 hours in a medium slow cooker


Procedure:

1.     Pour water into the slow cooker, and add carrots, celery, leeks, onion, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until vegetables are soft.

2.   Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.

3.   Chill stock, and then ladle stock into containers.

Note: The stock can be refrigerated for up to 4 days or frozen for up to 6 months.

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