Vegetable Stock was a staple in Grandma's cooking. She was a believer of adding flavor to her cooking in any way possible. Nothing from her garden went to waste. Her vegetable stock was made from 8 cups of water with onion, garlic, celery, carrot, cabbage, potato and tomato pieces thrown in for flavor. She would add a Bay Leaf and allow this to boil for at least 30 minutes. Once the stock cooled, she would strain it through cheese cloth to remove veggie bits.
The stock would be frozen in 4 cup batches to be used in recipes.
No comments:
Post a Comment