Spicy vegetable stock


3 medium carrots, peeled and diced
1 large onion, quartered
1 head garlic, cloves peeled and bruised
3 leeks, halved, cleaned (white parts)
1 red pepper, quartered
1 – 2 cups diced celery
1 1/2 cups chopped mushrooms
1 poblano pepper, seeded and quartered
1 serrano pepper, seeded and halved
1 dried chipotle pepper, stemmed but otherwise whole
1 potato, washed thoroughly, diced
1 turnip, diced
1 rutabaga, diced

3 med sized parsnips, cleaned & diced
1 apple, cored and quartered
6-10 black peppercorns
cold water to cover

How to prepare

Put all the ingredients except the black pepper into a heavy stock pot and add enough cold water to cover, about 2 quarts. Bring to just boiling and reduce the heat to low. Skim off any scum that rises to the top, add the pepper, cover, and continue simmering slowly, covered, for about 45 minutes. Do not let the stock boil. Remove from heat, keep covered, and let cool for about an hour or so, then strain through cheesecloth or a fine strainer, pressing the vegetables so they release their flavor and juices. At this point the stock may be frozen or used.

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