Veggie Stock- Community GroundWorks @ Ride the Drive - Northside |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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Stock used in the Gaspacho served on August 12, 2012 in Partnership with the first Ride the Drive - Northside sponsored by the City of Madison, Wis. local Northside Businesses and Community Groups and residents. Ingredients:
1 cup carrot, roughly chopped |
1 cup parsnip, roughly chopped |
1 cup red onion, roughly chopped |
3 cups onions (trinity) |
3 cups bell peppers (trinity) |
3 cups celery (trinity) |
2 gallons kale, roughly chopped |
1 1/2 gallons water, enough to cover |
2 heads garlic, diced |
5 cups cauliflower, scraps |
1 tablespoon whole black peppercorn |
2 tablespoons dried basil |
1 tablespoon cajun seasoning |
Directions:
1. Do not stir during boil or simmer, only push everything under water and occasionly gently turn veggies over in pot.
2. Red onion give a nice mahoney coloring to the stock.
3. Can sub broccoli for cauliflower. Can omit kale in winter.
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