Grace, T commented about making vegetable stock on a recent post about dal. Her note spurred me to start making use of all those veggie odds and ends from the week. In the meantime, until I have a pile of remnants with which to make stock, here's a nice stock recipe to try:
The key to a delicious vegetable stock is having a good variety of veggies to keep the flavors balanced. This version is one of my favorites, containing a few pretty standard stock vegetables (onions, carrots, celery, parsley) and some unexpected ones as well. Don't be scared off by some of the weirder-sounding ingredients -- the fruit adds a delicious sweetness to the finished broth, while the lightly anise-y fennel adds depth.
3 large onions or 4-5 small ones, washed but unpeeled
4 carrots, washed but unpeeled
4 stalks celery, leaves removed and washed
1 bulb of fennel, washed
handful of fresh parsley
1 golden delicious apple (or other sweet rather than tart apple), washed and cored
¼ cup raisins or currants
2 teaspoons whole peppercorns
1 teaspoon thyme
plenty of water
Go here for the illustrated how-to...
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