Friday, May 20, 2011

Vegetable Stock

We hardly ever throw food away at our house and, when we do, my Mother isn't very happy about it.  There is an old Tuscan saying: Non si tira via niente, which means-nothing gets thrown away. So, she saves all the ends of vegetables like the kale stems, celery ends, onion peels, etc in a plastic bag in the refrigerator. She also saves the rinds from our hard cheeses to use in her soups and stocks. Then, she makes up a vegetable stock that she can use later to make soups, risotto and other dishes.

Vegetable Stock
2 potatoes
end of celery stalk
extra carrots
stalks of kale or other greens
left over parsley
1-2 onions
1 tbl peppercorns
cheese rinds
salt to taste

  1. Place all of this in a stock pot with about 3-4 quarts water depending on the amount of vegetables you have. 
  2. Season with salt and bring to a simmer for about 1 hour or until broth has a nice flavor. 
  3. Let cool and then pour through a colander to get a clear broth. She then places 2-4 cups of broth in plastic bags, labels them and places them in the freezer for later use. 

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