| MADE FROM SCRATCH VEGETABLE STOCK |
Recipe supplied by Worden Farm member and blogger, Francine Wolfe
Schwartz
2 medium onions, halved and cut into 1-inch wedges
2 medium carrots, peeled and cut into 1-inch thick pieces
2 medium leeks, white and light green parts only, halved and cut into 1-
inch pieces
2 ribs celery, cut into 1-inch pieces (leaves reserved)
4 plum tomatoes, quartered and seeded
4 ounces mushrooms, halved
6 garlic cloves, peel and smashed
1/3 cup olive oil
2 teaspoons dried
2 teaspoons sea salt, divided
6 sprigs fresh flat-leaf parsley
2 bay leaves
Preheat oven to 425 degrees F.
Place vegetables on a large, rimmed baking sheet and drizzle with olive
oil; sprinkle thyme and 1 teaspoon salt. Roast for 35 minutes. (Some
vegetables will be quite browned; that’s fine.)
NOTE: You may want to the add salt after tasting the finished stock
Transfer vegetables to a tall narrow pot. Add 8 cups of water, celery
leaves, parsley sprigs, bay leaves and remaining teaspoon of salt. Bring
to a boil, then reduce heat to simmer and continue to cook for 45
minutes.
Remove pot from the heat and strain stock, pressing down firmly on
the vegetables to extract as much liquid as possible. Cool immediately,
cover and refrigerate up to two days or freeze up to 3 months.
source: Sunday Soup, Betty Rosbottom
Schwartz
2 medium onions, halved and cut into 1-inch wedges
2 medium carrots, peeled and cut into 1-inch thick pieces
2 medium leeks, white and light green parts only, halved and cut into 1-
inch pieces
2 ribs celery, cut into 1-inch pieces (leaves reserved)
4 plum tomatoes, quartered and seeded
4 ounces mushrooms, halved
6 garlic cloves, peel and smashed
1/3 cup olive oil
2 teaspoons dried
2 teaspoons sea salt, divided
6 sprigs fresh flat-leaf parsley
2 bay leaves
Preheat oven to 425 degrees F.
Place vegetables on a large, rimmed baking sheet and drizzle with olive
oil; sprinkle thyme and 1 teaspoon salt. Roast for 35 minutes. (Some
vegetables will be quite browned; that’s fine.)
NOTE: You may want to the add salt after tasting the finished stock
Transfer vegetables to a tall narrow pot. Add 8 cups of water, celery
leaves, parsley sprigs, bay leaves and remaining teaspoon of salt. Bring
to a boil, then reduce heat to simmer and continue to cook for 45
minutes.
Remove pot from the heat and strain stock, pressing down firmly on
the vegetables to extract as much liquid as possible. Cool immediately,
cover and refrigerate up to two days or freeze up to 3 months.
source: Sunday Soup, Betty Rosbottom
