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Green Vegetable Stock

Veggie.Lover's picture
  Packed shredded greens 8 Cup (128 tbs)
  Green cabbage head 1 Small, coarsely shredded
  Packed parsley sprigs 1 Cup (16 tbs)
  Celery stalks 2 Large, chopped
  Onion/2 leeks sliced 1 Large, coarsely chopped
  Garlic/Large cloves 3 Clove (15 gm), minced / pressed (Large Clove)
  Salt 2 Teaspoon
  Thyme leaves 1 Teaspoon
  Bay leaf 1
  Black peppercorns 1⁄2 Teaspoon
  Water 12 Cup (192 tbs)

In a 7 to 8 quart enamel or stainless steel kettle, Combine greens, cabbage, parsley, celery, onion, garlic, salt, thyme, bay leaf, peppercorns, and A'ater.
Bring to a boil over high heat.
Reduce heat and simmer, uncovered, for l 1/2 hours.
Strain and discard vegetables.
To freeze, let both cool and pour into freezer containers.
Makes about 8 cups.
In a 4 to 5 quart kettle, bring stock to a boil over high heat; add barley.
Cover, reduce heat to medium low, and cook until barley is tender .
Meanwhile, remove and discard tough spinach stems; cut leaves crosswise into 1/2 inch wide strips.
In a small pan, blend cornstarch and water until smooth, then stir in yogurt and sugar.
Cook, stirring often, over medium low heat until mixture boils.
Remove from heat and set aside.
Melt butter in a small frying pan over medium heat.
Add onion and garlic, and cook, stirring, until onion is soft but not browned.
Stir in mint, remove from heat, and set aside.
When barley is tender, add spinach and continue simmering for 3 more minutes.
Stir in yogurt mixture and bring to a boil over high heat; cook, stirring, for 3 more minutes.
Thin with more stock or water, if needed; season to taste with salt and pepper.
Serve with onion butter on top.

Recipe Summary

Side Dish

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