Very Best Veggie Stock
Makes about 10 Cups of stock
My Friend Dena likes it just to sip on this broth as a beverage sometimes inplace of coffee or tea.
4T olive oil
1 head garlic cloves separated but not peeled.
2” piece of ginger sliced (1/2 of the quantity can be galangal if you have a good inexpensive source)
3 stocks of lemon grass crushed.
1 cup sliced leeks
1 cup sliced celery
¼ cup diced carrot
1 cup sliced onion
1 28oz can tomatoes – drained with liquids reserved.
Heat 2T olive oil in a large stockpot on med high heat and add everything but the tomatoes and sauté until tender and aromatic but not browned. Remove the veggies from the pan and reserve.
Strain a 28 oz can of tomatoes, reserve the liquid, and squeeze the juice from the tomatoes. Heat the same stockpot up to med high heat put in 2T olive oil, and then add the tomatoes. Cook the tomatoes with out disturbing them much until they become a nice caramel color, turn and cook on all sides. This process will also leave some of the colorful tomatoes on the bottom of the pot, creating a very flavorful fond.
Leaving the tomatoes in the pot, deglaze the pan with the reserved tomato juices, scraping all the fond off of the bottom of the pot. Return the reserved sautéed veggies to the stockpot then cover with water (about 10 cups). Bring the liquid to a boil and reduce the heat to allow the stock to simmer. Cook for about an hour to impart the wonderful flavors into to the liquid.
Strain the stock of the veggies and let it cool completely. This Stock can be frozen for up to 4 months. Season the liquid as you use it in your rice, lentils or soups.
This stock is loaded with anti-inflammatory agents to keep your dishes healing and keep you on the mend.
My Friend Dena likes it just to sip on this broth as a beverage sometimes inplace of coffee or tea.
4T olive oil
1 head garlic cloves separated but not peeled.
2” piece of ginger sliced (1/2 of the quantity can be galangal if you have a good inexpensive source)
3 stocks of lemon grass crushed.
1 cup sliced leeks
1 cup sliced celery
¼ cup diced carrot
1 cup sliced onion
1 28oz can tomatoes – drained with liquids reserved.
Heat 2T olive oil in a large stockpot on med high heat and add everything but the tomatoes and sauté until tender and aromatic but not browned. Remove the veggies from the pan and reserve.
Strain a 28 oz can of tomatoes, reserve the liquid, and squeeze the juice from the tomatoes. Heat the same stockpot up to med high heat put in 2T olive oil, and then add the tomatoes. Cook the tomatoes with out disturbing them much until they become a nice caramel color, turn and cook on all sides. This process will also leave some of the colorful tomatoes on the bottom of the pot, creating a very flavorful fond.
Leaving the tomatoes in the pot, deglaze the pan with the reserved tomato juices, scraping all the fond off of the bottom of the pot. Return the reserved sautéed veggies to the stockpot then cover with water (about 10 cups). Bring the liquid to a boil and reduce the heat to allow the stock to simmer. Cook for about an hour to impart the wonderful flavors into to the liquid.
Strain the stock of the veggies and let it cool completely. This Stock can be frozen for up to 4 months. Season the liquid as you use it in your rice, lentils or soups.
This stock is loaded with anti-inflammatory agents to keep your dishes healing and keep you on the mend.
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ReplyDeleteI make this as an all purpose stock to use in preparations of rice, lentils and soups. you can up the garlic and reduce the ginger if you don't like that ginger flavor, but give it a chance as it is.
ReplyDeleteIt is 100% better than anything you can purchase in a can or a box, and is loaded with inflammation fighters