Another Vegetable Stock
We needed space in the freezer, so it seemed a good day to make another vegetable stock. Here’s some history about when this got started. I usually do it outside on the gas grill, but the idea of having the smell wafting throughout the house was appealing. I had been saving rinds from Parmesan cheese so those were added to the veg scraps. It cooked for about 5 hours and is amazing. Should help to make a lovely risotto.
Vegetable Stock #2
I made stock again last night. Same basic idea as before. I usually cook stuff like this outside on the side burner of the grill to keep the smells down in the house and because our inside stove is electric. I still prefer gas. Lots of different veg remainders in this one; lemons,red peppers, ends of haricots vert, and who knows what else. It smelled really good while cooking and in the end produced about 3 full quarts of stock. I have been using the last batch to make risotto and the flavors are really subtle. Give it a try sometime. So much better than composting if like us you don’t have a vegetable garden.
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