Veggie Stock- Community GroundWorks @ Ride the Drive - Northside

Submitted by MadCity Dale

"Stock used in the Gaspacho served on August 12, 2012 in Partnership with the first Ride the Drive - Northside sponsored by the City of Madison, Wis. local Northside Businesses and Community Groups and residents."

 

• Ready In: 3hrs 45mins
• Ingredients: 13
• Yields: 2.5 gallons
• Serves: 25

ingredients

• 236.59 ml carrot, roughly chopped
• 236.59 ml parsnip, roughly chopped
• 236.59 ml red onion, roughly chopped
• 709.77 ml onions (Trinity)
• 709.77 ml bell peppers (Trinity)
• 709.77 ml celery (Trinity)
• 7570.0 ml kale, roughly chopped
• 5677.5 ml water, enough to cover
• 2 head garlic, diced
• 1182.95 ml cauliflower, scraps
• 14.79 ml whole black peppercorn
• 29.58 ml dried basil
• 14.79 ml cajun seasoning

directions

1. Do not stir during boil or simmer, only push everything under water and occasionly gently turn veggies over in pot.
2. Red onion give a nice mahoney coloring to the stock.
3. Can sub broccoli for cauliflower. Can omit kale in winter. Sub for spaghetti sauce veggie stock. 1 gal water, 4 C onion, 8 C celery, 1/4 C cajun seasoning!