← Back to recipes

Winter Vegetable Stock

print recipe

Ingredients

  • 2 T butter or olive oil
  • 1 onion, diced into 1/2'' squares
  • 1 cup leek greens, roughly chopped
  • 2 med carrots, peeled and diced
  • 3 to 4 outer stalks of celery, plus some celery leaves, diced
  • 1 cup winter squash, cubed
  • 1 cup chard stems, cut into 1'' lengths
  • 1 medium potato or 1 cup potato pairings
  • 1/2 celery root, scrubbed and diced
  • 1/4 cups lentils, rinsed
  • 6 branches thyme or 1/4 t dried thyme
  • 2 bay leaves
  • 2 handfuls borage leaves, chard leaves, lettuc, or nettles
  • 3 sage leaves
  • 10 branches parsley, roughly chopped
  • 4 cloves garlic, peeled
  • 1 t salt
  • 2 t nutritional yeast(optional)
  • 8 cups cold water

Directions

  1. Heat the buttor or oik in a wide pot, add the vegetables, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 20 minutes. Pour in the 8 cups cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Tast, and season with more salt if needed.
Icons made by Smashicons from www.flaticon.com is licensed by CC 3.0 BY