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Recipe Category: Dinner
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Ingredients
- Serving Size : 1
- 1 onions
- 1 leeks
- 1 carrots
- 1 celery
- 1 apple
- 1 garlic
- 1 mushrooms
- 1 ginger
- 1 lemon grass (opt)
- 1 peelings and tired old
- vegetables
- 1 parsley
- 1 peppercorns
- 1 fresh or dried herbs (thyme dill – allspice)
- 1 water to cover by two
Method
- Cut in big chunks (maybe quarters) a couple onions, leeks, several carrots, some celery ribs and an apple.
- Toss them with several cloves of garlic, some mushrooms (old, shriveled ones are the best), a few slices of fresh ginger (peel and all), lemon grass is good if you have it and a couple sprays of Pam.
- Roast all this is 500 degree oven for about 20 minutes until very brown.
- This kind of caramelizes them, and they develop a sweetness.
- After roasting, put them in a stockpot, and add all the peelings and trimmings you’ve saved up, plus any veggies you’ve had around long enough they’re beginning to look a little tired
- Or fresh ones, too! A bunch of parsley is nice, peppercorns, sprigs of dried or fresh herbs thyme is especially good, maybe some dill seeds, a couple of whole allspices, and enough water to cover everything by 2 inches
- Bring to a boil, simmer for 20-30 minutes (I’ve let it go a lot longer, too), fish out the veggies, strain, and you have great stock for soup, saut,ing, cooking pasta or rice and whatever else.
- Use whatever veggies you’ve got and like (or get rid of some you don’t).
- The roasting and the apple (or pear) seem to be key.
- The rest is pure invention.
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