Tips and Hacks
To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes.
Be sure to date and label the container.
| Amount | Unit | Ingredient | |
| 5 | cups | ||
| 1/2 | cup | ||
| 1/2 | cup | ||
| 3/4 | gallon | ||
| 1/2 | cup | ||
| 1/2 | cup | ||
| 1 | stalk | ||
| 1 | whole | ||
| 1 | clove |
Turnip
Onion
Celery
Bay Leaf
Garlic
Additional Info:
The best thing about making vegetable stock is a chance to use 'older' vegetables. Open your refrigerator, and any vegetable you have 'hanging around' use them in your stock. Just make sure to use twice as much water as the vegetables.
Directions:
For this recipe, all of the vegetables should be thoroughly washed.
Rough chop them to approximately the same size. No need to peel anything, the vegetables will be discarded in the end.
Combine all ingredients in a large stockpot and bring to rolling boil.
With a spoon, remove any foam that might come to the top.
Reduce the heat to medium, cover and simmer slowly for 1 1/2 hours.
Line a strainer or colander with cheesecloth and set over a large bowl.
Strain the stock.
Discard the vegetables and bay leaves, as they've served their purpose.
Taste for seasoning and add salt if needed.
Cool completely in the refrigerator for several hours.
Skim and discard the congealed fat from the surface.
Refrigerated, this stock will keep for 3 to 4 days.
Frozen, it will keep for 2 months.
Rough chop them to approximately the same size. No need to peel anything, the vegetables will be discarded in the end.
Combine all ingredients in a large stockpot and bring to rolling boil.
With a spoon, remove any foam that might come to the top.
Reduce the heat to medium, cover and simmer slowly for 1 1/2 hours.
Line a strainer or colander with cheesecloth and set over a large bowl.
Strain the stock.
Discard the vegetables and bay leaves, as they've served their purpose.
Taste for seasoning and add salt if needed.
Cool completely in the refrigerator for several hours.
Skim and discard the congealed fat from the surface.
Refrigerated, this stock will keep for 3 to 4 days.
Frozen, it will keep for 2 months.
Submitted by Keldon C. See all my recipes. | February 13th, 2022
Filed Under:
-
Cuisine: Canada
Tested and True
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