Winter Vegetable Stock
Ingredients
2 Tbsp. butter or olive oil
1 onion diced into 1/2 in squares
1 C. leek greens; roughly chopped
2 medium carrots; peeled and diced
4 outer stalks of celery; plus celery leaves; diced
1 C. cubed winter squash or squash seeds and skins
1 C. chard stems cut into 1 in lengths
1 medium potato; diced, or
1 C. thick potato parings
1/2 celery root; scrubbed, diced
1/4 C. lentils; rinsed
6 thyme sprigs; or
1/4 tsp. dried thyme
2 bay leaves
2 handfuls borage leaves or chard leaves, lettuce or nettles
3 sage leaves
10 parsley sprigs roughly chopped
4 garlic cloves peeled and chopped
1 tsp. salt
2 tsp. nutritional yeast (optional)
8 1/2 C. cold water
Cooking Instructions
Heat the butter or oil in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 C. water, and stew over medium low heat for 15 to 20 minutes. Pour in the 8 C. of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 C.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)