I must confess that I don’t use vegetable stock, as often as perhaps I should. I am more apt to reach for chicken or beef stock. This is a very simple stock to make and if you have been somewhat fearful of stock making, this one is perfectly easy and, best of all, it will not require you to go in search of 10 pound of animal or fish bones!
¼ cup oil- your choice
2 leeks (white only) sliced thin
4 medium yellow onions, peeled and cut to a medium dice
6 carrots, peeled and cut to a medium dice
1 head of Garlic, top cut off
2 Tablespoons Tomato paste
2 Bay leaves
2 Quarts water
Add the oil to a stockpot. Turn heat to medium high. Add in leeks, onions, carrots and garlic. Reduce heat to medium – medium low. Cook about 10-15 minutes, stirring often. Add in the tomato paste and stir to combine. Add in the bay leaves and water and turn heat to high. Reduce to simmer for 45 minutes. Strain.
¼ cup oil- your choice
2 leeks (white only) sliced thin
4 medium yellow onions, peeled and cut to a medium dice
6 carrots, peeled and cut to a medium dice
1 head of Garlic, top cut off
2 Tablespoons Tomato paste
2 Bay leaves
2 Quarts water
Add the oil to a stockpot. Turn heat to medium high. Add in leeks, onions, carrots and garlic. Reduce heat to medium – medium low. Cook about 10-15 minutes, stirring often. Add in the tomato paste and stir to combine. Add in the bay leaves and water and turn heat to high. Reduce to simmer for 45 minutes. Strain.
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