Vegetable Stock Recipe: Basic Flavors
Stocks or flavored liquids are used to enhance the flavor of dishes and sauces. In order to concentrate the stocks, the liquid reduction process called
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hadipisir.com.
Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Stove
- Measuring cup
- Wooden spoon
- Ladle
- Slotted spoon
- Fine-mesh sieve
- Cheesecloth
- Plastic cup
- Freezer
- Refrigerator
Ingredients
- carrots - 2 pcs.
- shallots - 4 pcs.
- leeks - 3 stalks
- celery - 4 stalks
- onion - 1 pcs.
- black pepper - 15 cloves
- garlic - 3 cloves
- parsley - 1/2 bunch (with stalks)
- bay leaves - 2 leaves
- water - 2 liters
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