Filipino Vegetable Stock

The Filipino Vegetable Stock Recipe it easy to replace almost any meat dish, transforming it into vegetarian! Taken from The Filipino American Kitchen by Jennifer M. Aranas

Serve: 1

1/2 lbonions; quartered
1/2 lbcarrots; peeled, cut into thirds
1/4 lbcelery stalks; cut into thirds
2 wholegreen onions; cut in half
4 clovesgarlic; peeled
1 1/2 inch pcfresh ginger; peeled
6 to 7 black peppercorns
1 bay leaf
5 cupswater

Place all ingredients in a 2 to 3 quart pot. Bring to a boil and skim off foam that rises to the surface. Lower heat to simmer, and cook for 1-1/2 hours.

Strain stock through a fine sieve and discard vegetables.

Cool to room temperature. Store in refrigerator for up to two weeks or freeze for up to 6 months.

Filipino Vegetable Stock
Holiday Recipes
Related Posts Plugin for WordPress, Blogger...
Copyright 2010 Luxury Recipes All rights reserved