Prep 30 min ∙ Cook 1 hour
A good vegetable stock is useful in the Daniel Fast. Vegetable stock is an excellent substitute for chicken or beef stock.
Yield: Makes 4 cups of vegetable stock
2 large onions, cut into large chunks
2 medium carrots, not peeled, cut into large chunks
3 stalks of celery, all leaves removed and discarded, cut into large chunks
1 whole bulb of garlic, each clove peeled but not chopped
1 bay leaf
1) Cut all the vegetables into large pieces.
2) Place all ingredients into a large pot. Cover with cold water.
2) Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water comes to boil, turn heat to low.
3) Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrancy, leaving a wilted taste to the stock.
4) Strain the stock. It should be light in color, sweet in flavor and translucent. Now you can use the stock in place of chicken or beef stock. You may need to increase seasoning when replacing one of these more flavorful stocks.
Note: You can customize the stock's flavor to suit your needs. You can season the stock with other herbs such as parsley, thyme or rosemary. Use ginger if you plan to use the stock for an Asian recipe. For a richer and more flavorful stock, caramelize the onions and carrots before adding them to the stock. Roasting the vegetables before adding them to the stock also adds a different flavor in the stock.
