Every Good Cook's Vegetable Stock
Every Good Cook'S Vegetable Stock is an moderately easy dinner. Made with 1 tbsp. safflower oil, 1 small onion, coarsely chopped, 1 large leek, carefully washed and cut into large rings (some green), 1 medium carrot, washed but not scraped and cut into large rings and 1/4 large bulb fennel (you may use the tough outer layers), coarsely chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Place oil in a deep pot.
Add the onion, leek, carrot and fennel.
Toss and cover tightly.
Cook over very low heat for about 5 minutes, shaking pan occasionally so as not to let vegetables scorch.
Add celery, tomato and cabbage; toss again.
Cover tightly; continue to cook over very low heat for an additional 10 minutes, shaking pan occasionally.
Add water and bay leaf.
Bring to a simmer and cook, barely simmering, for 30 minutes, skimming as necessary.
Put ingredients through a strainer which has been lined with a double thickness of damp cheesecloth.
Allow to cool and refrigerate, sealed or freeze.
Makes about 1 quart.
π· Perfect Pairings
Complete your meal with these
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