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Clear Vegetable Stock Recipe-14264

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 4 quarts

Ingredients

  • 2 large white onions, peeled
  • 1 leek
  • 2 large carrots, peeled
  • 1 large bulb fennel
  • 3 stalks celery
  • 1 medium zucchini, peeled
  • 1 medium yellow squash, unpeeled
  • 4 quarts water
  • 8 to 12 block peppercorns
  • 1 bay leaf
  • 1 orange, cut in half

Directions

Roughly chop all of the vegetables into 2-inch pieces; precision is not important.

Fill a large stockpot with the water, add the vegetables, and place over high heat.

When the water comes to a boil, lower the heat to a simmer and add the peppercorns and bay leaf.

Let simmer, uncovered, for 2 hours.

Squeeze the orange into the stock, then add the two halves, skin and all.

Turn the heat off and allow to steep for 15 minutes.

Strain and chill.

Notes

This stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.


© 2005 Michael Schlow
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

2kcal (0%)
9mg (1%)
0mg (0%)
38mcg RAE (1%)
17mg
3mg
0g
0g
0g
0g
0mg (0%)
10mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

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