Basic Vegetable Japanese Style Stock |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Great as a base for miso or other areas where you don't want to use Dashi. Ingredients:
6 kale leaves |
2 leeks, white and pale green parts only |
2 onions, cut in chunks |
6 garlic cloves |
2 carrots, cut in chunks |
2 stalks celery, sliced |
1 turnip, cut in chunks |
1 cup winter squash, cut in chunks and skin removed |
bouquet garni |
4 inchs kombu seaweed |
8 -10 cups water |
Directions:
1. Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
2. EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.
3. Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.
4. Storage:.
5. Will store for 5 days in airtight container in refrigerator. Also freezes well.
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