White Vegetable Stock
Categories: Mushrooms, White wine, Wine, Potato, Onion, Carrot, Garlic, Celery, Corn, Sauces
8 Celery Stalks
6 Carrots
3 Unpeeled baking potatoes
3 Medium zucchini
1 large Leek, halved lengthwise
2 large Onions, unpeeled
1 Whole head garlic, crushed
1/2 pound of mushrooms
10 Black peppercorns
8 Fresh thyme sprigs
3 Bay leaves
1 1/2 cup of Dry white wine
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About 2-1/2 hours before using: 1. Cut up celery, carrots, potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all ingredients, add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible. Discard vegetables. Makes about 9 Cups. From Files of Alice in Houston 5/14/93 |
