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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil Ingredients:
2 medium leeks |
4 onions |
6 carrots |
3 stalks celery |
1 bunch parsley stems |
1 tablespoon olive oil |
2 teaspoons large-leaf marjoram |
1/2 teaspoon dried thyme |
3 turkish bay leaves (or 1/2 california bay leaf) |
Directions:
1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
3. Add 1 1/2 gallons of cold water.
4. Also add the marjoram, thyme and bay leaves.
5. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
6. Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.
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