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
Ingredients:
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
Method:
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.
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| Filipino Vegetable Stock |
