Brown Vegetable Stock 2
Last updated 6/12/2012 1:11:02 AM. Recipe ID 38425. Report a problem with this recipe.
Title: Brown vegetable stock 2
Yield: 6 Servings
2 c Dried white beans
4 tb Ghee or unsalted butter
3 md Carrots, coarsely chopped
1 md Parsnip, coarsely chopped
-(can omit, if can't find)
2 Celery stalks with leaves,
12 c Water
10 Sprigs fresh parsley
10 Sprigs fresh coriander
1 Sprig fresh thyme -or-
1 ts Dried thyme
3 Whole cloves
1 sm Bay or cassia leaf
1/2 In piece of fresh ginger
-root, scraped and cut into
1 1/2 tb Salt (or less)
Yields 6 cups
1. Place the beans in a 3 quart/liter saucepan and add enough water
to cover by 2 in. Bring to a boil over moderate heat and simmer for 2
minutes. Remove the pan from the heat and set aside, covered, while
you cook the vegetables.
2. Heat the ghee or butter in a 6 quart/liter stockpot over mod.
heat. Add the carrots, parsnip, and celery and slowly cook for 20
minutes or until browned.
3. Stir in parsley, water and coriander and bring to a boil over high
heat. Discard any beans that float on the top of the water. Drain the
beans in a colander and add to the stockpot. Tie the thyme, cloves,
bay or cassia leaf and ginger in a piece of cheesecloth. Drop in this
bouquet garni and slowly simmer over low heat, covered, for 4 hours.
4. The stock is delicious as is, simply strained and garnished with
fresh herbs. To make a hearty bean soup, remove the bouquet garni
and puree the vegetables and beans with stock, milk or cream to the
desired consistency. Add salt at the end of cooking so the beans
don't stay tough.
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