Veggie Stock- Community GroundWorks @ Ride the Drive - Northside
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Yields:
-
2 1/2 gallons
- Serves:
- 25
ingredients
- 1 cup carrot, roughly chopped
- 1 cup parsnip, roughly chopped
- 1 cup red onion, roughly chopped
- 3 cups onions (Trinity)
- 3 cups bell peppers (Trinity)
- 3 cups celery (Trinity)
- 2 gallons kale, roughly chopped
- 1 1⁄2 gallons water, enough to cover
- 2 heads garlic, diced
- 5 cups cauliflower, scraps
- 1 tablespoon whole black peppercorn
- 2 tablespoons dried basil
- 1 tablespoon cajun seasoning
directions
- Do not stir during boil or simmer, only push everything under water and occasionly gently turn veggies over in pot.
- Red onion give a nice mahoney coloring to the stock.
- 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!
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!