Instead of adding water, I add flavor anytime I need to add a liquid to a dish. This tasty and fresh-tasting stock is quick cooking and versatile for meat and pareve dishes. I make a large batch and freeze it in portions so I can grab it and add it to my soups, sauces and braised dishes
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- 2 tablespoons extra-virgin olive oil
- 2 carrots, sliced
- 1 onion, quartered (don’t bother to peel)
- 3 celery stalks, chopped
- 1 fennel bulb, chopped
- 2-3 cloves garlic (don’t bother to peel)
- 1 tablespoon tomato paste
- 3 ripe tomatoes, chopped
- 10 white mushrooms, halved or sliced
- 20 parsley sprigs
- 10 thyme sprigs
- 2 tablespoons soy sauce
1. Heat the oil in a large saucepan or stockpot, over medium-high heat. Add the carrots, onion, celery and fennel. Cook the vegetables until they begin to caramelize (about 10 minutes).
2. Add the garlic and tomato paste and stir to coat the vegetables with the tomato paste.
3. Add the remaining ingredients and 8 cups of water.
4. Simmer for 45 minutes and strain immediately. The vegetables will soak up the water and you will have mushy vegetables if you do not strain it right away
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now