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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Vegetable Stock
Difficulty Level: EASY
Recipe Id: STK1000

Vegetable Stock

Yield: 2 quarts

  • 1 lb mire poix (carrot, onion, and celery)
  • ¼ cup chopped fennel tops
  • ½ bulb garlic
  • 1 bay leaf
  • ¼ tsp. black peppercorns
  • ½ handful parsley stems
  • ½ tblsp. dried thyme

1. Combine all ingredients, except herbs, and cook in pure olive oil until soft

2. Add herbs and cover with 2-½ quarts cold water

3. Bring to a boil, reduce heat, and simmer 1 hour

4. Strain through a chinois (fine mesh sieve) and cool on ice.

Great base for vegetarian dishes; add your favorite meat, poultry, or seafood for a delicious soup or stew.


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