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Vegetable Stock

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Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark

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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  Makes about 5 cups (Serves 5)

You can use this full-bodied vegetable stock in place of any meat or fish stock. Purchased vegetable stock can be used in place of homemade when time is short.

RECIPE INGREDIENTS

2 tablespoons extra-virgin olive oil

1 cup diced carrot

3/4 cup diced celery

1 small clove garlic

1 small red (Spanish) onion, cut in half

3/4 lb fresh white mushrooms, cut in halves

8 cups cold water

1 small plum (Roma) tomato

1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

1/2 teaspoon fresh marjoram leaves or 1/4 teaspoon dried marjoram

4 fresh parsley sprigs

salt and freshly ground pepper

DIRECTIONS

In a saucepan over low heat, warm the olive oil. Add the carrot, celery and leeks and sauté until the leeks are slightly translucent, 3-4 minutes.

Add the garlic, onion and mushrooms and sauté until the onion is slightly translucent, about 2 minutes.

Pour in the water and bring to a boil over high heat. Using a large spoon, skim any scum from the surface, if necessary. Add the tomato, thyme, marjoram and parsley. Reduce the heat to low and simmer, uncovered, until the flavors are blended, about 1 hour.

Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Season to taste with salt and pepper. Use immediately, or let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month.

Serving size = 1 cup

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes about 5 cups (Serves 5)

Calories:

Sodium:

37mg

Fiber:

Carbohydrates, Total:

10g

Protein:

% Cal. from Fat:

55%

Fat. Total:

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