Tuesday, November 9, 2010

Homemade Vegetable Stock

Source: Martha Stewart "Martha Stewart Living"

This homemade vegetable stock is better and healthier, as instant stocks purchased from supermarket are less flavourful and contain additives like salt and msg.

Makes about 3ltrs.  Can be kept 3-4 days in refrigerator or up to 3 mths in freezer.

Unsalted butter, 1 tbsp
Olive oil, 1 tbsp
White onion, coarsely chopped, ~200g
Red carrots, coarsely chopped, ~100g
White radishes*, coarsely chopped, ~500g
Celery, coarsely chopped, 1 stalk
Red/green Swiss chard, cut into1 inch pcs, ~700g
Water, room temperature, 3ltrs + 500ml (or ~2 cups)
Fresh thyme, several sprigs
Fresh flat-leaf parsley, several sprigs
Dried bay leaf, 1 sprig

* Can substitute with parsnips

1. Melt butter and olive oil in a sauce pan (at least 4ltr capacity) over medium-high heat.  Add in onion and cook about 8 mins till caramelized, with frequent stirring.  

2. Add in carrots, radishes and celery, and cook 15 mins till vegetables are tender.

3. Add in Swiss chard, follow by water and herbs.  Bring to boil, reduce heat, and let simmer about 1 hr, till liquid is highly flavoured.

4. Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices.  Discard vegetables.


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