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Basic Vegetable Stock (Moosewood)




Source of Recipe


Moosewood Restaurant Low-Fat Favorites


List of Ingredients




2 medium onions peeled and quartered
3 medium sweet potatoes thickly sliced
3 cloves garlic
2 large white potatoes thinly sliced
2 celery stalks coarsely chopped
2 fresh parsley sprigs
1 bay leaf
6 peppercorns
4 allspice berries
10 cups water

Recipe



Combine all the ingredients in large soup pot, bring to boil, lower heat, cover, simmer, 45 to 60 minutes.

Strain the stock through a colander, pressing out as much liquid as possible; discard or compost the solids. Covered and refrigerated, the stock will keep 3 to 4 days.

Yield: "8 cups"
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Notes: Basic stock; clear; a little spicy. Vary the vegetables by season. The only vegetables to avoid putting in a stock are tomatoes, eggplants, bell peppers, asparagus, and all the cabbage family such as broccoli, cauliflower and Brussels sprouts.