Montag, 4. Juni 2007

Vegetable Stock

This Vegetable Stock is very easy to make, it has all the advantages you can think of: a great taste, only the ingredients you choose to have, no preservatives and very little cost.
I use it as a base for risotti, soups and curries: The heap of vegetables as shown in the picture cost under 2€ at the local Farmer's market.

The recipe:
2 kg leaks, carrots, asparagus, spring onions, etc., washed and cut in chunks 5-6 liters water
2 tablespoons salt
1 tablespoon peppercorns
3 slices ginger
1 laurel leave
3 chilies

Bring everything in a large pot to the boil, reduce heat and let simmer for 1 hour.


Refrigerate the amount you will use within the next 3-4 days.

Freeze or can the rest. For me, canning is a good option, as my refrigerator as well as the freezer compartment are always packed. My canning containers hold small amounts

which will be used for one meal.
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