COOKING FOR A CROWD - VEGETABLE STOCK
6 ounces vegetable oil
12 ounces green cabbage leaf, coarsely chopped
24 ounces carrots, coarsely chopped
24 ounces celery, coarsely chopped
1 pound celery leaves, coarsely chopped
8 garlic cloves, crushed
40 ounces onions, quartered
3 ounces parsley stems, chopped
1 pound parsnips, peeled
1 pound tomato, chopped
12 ounces turnips, chopped
5 gallons water
3 ounces salt
1 tablespoon peppercorns, cracked
6 bay leaves
2 teaspoons dried thyme
Heat oil in steam-jacketed kettle or large stock pot.
Add vegetables to oil. Cover and cook until softened and moisture is released, 3-5 minutes.
Add water and spices. Simmer for 40-50 minutes. Strain stock and cool.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Clean vegetable trimmings may be substituted for part of the vegetables specified.
Vegetable Stock with Base. Exact proportions of base and water differ between brands. Follow manufacturers’ directions. Vegetable base is often highly salted. When using vegetable base for making stock, taste recipes before adding salt. The flavor of vegetable stock made with base can be enhanced by simmering 2 lb clean vegetable trimmings (or the soft or leafy vegetables listed above) with 3 gal stock for approximately 15 minutes. Strain before using.