Free Recipe Mediterranean Vegetable Stock

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Mediterranean Vegetable Stock Recipe

2 Bay leaves
4 Sprigs thyme or
1 ts Dried thyme
20 Black peppercorns
1 md Onion, peeled
-coarsely chopped
1 Leek, trimmed, washed
-coarsely chopped
6 Garlic clove(s)
-peeled and halved
2 Stalks celery
-coarsely chopped
2 Carrots, coarsely chopped
1 Red bell pepper, cored
-seeded, coarsely chopped
1/2 sm (or 1/4 large) fennel bulb
-coarsely chopped or
1 ts Fennel seeds
2 Tomatoes
-coarsely chopped
1/2 c Basil leaves and stems
1/2 c Flat-leaf parsley
-leaves and stems
2 Strips orange zest
1 c Dry white vermouth
1/2 c Orange juice
1/4 ts Saffron soaked in
1 tb Hot water
8 c Water (approx)
Sea salt (opt)

Mediterranean Vegetable Stock Preparation

1. Tie the bay leaves, thyme, and peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork. 2. Combine the onion, leek, garlic, celery, carrots, bell pepper, fennel, tomatoes, basil, parsley, zest, vermouth, juice, saffron, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the vegetables are very tender, adding water as necessary to keep the vegetables covered. 3. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Let the stock cool to room temperature, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen, it will keep for 6 months. For a thicker, richer stock, remove the bouquet garni and orange peel and pur=82e the liquid and vegetables, then strain. Note: Use the stock for dishes of Spanish, Italian, Provencal, and North African origin. Or to make a wonderful Mediterranean Vegetable Soup, discard the bouquet garni and pur=82e the stock and vegetables in a blender. Season with salt and pepper and serve. Makes 8 cups soup. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 249 Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 12, 1998

Cooking Temperature:

Recipe Serves: 5

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