On May 5, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
> On Sat, 5 May 2012 12:46:28 -0700 (PDT), A Moose in Love
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> >On May 5, 2:51*pm, (Victor Sack) wrote:
> >> A Moose in Love > wrote:
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> >> > Very simple and tasty.
> >> > 3 stocks celery rough chopped.
> >> > 3 medium size carrots rough chopped
> >> > 2 medium cooking onions rough chopped
> >> > (next time I'll add garlic, didn't have any)
> >> > In a non stick stock pot, I gave the veggies a bit of a browning; no
> >> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
> >> > so. *Browned a bit more.
> >> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> >> > sprigs fresh rosemary (next time I'll add more), a handful of curly
> >> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
> >> > It was good, but a bit too hot. *I didn't realize that the cubanelles
> >> > were quite that hot.
> >> > Threw out all veggies except for the carrots.
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> >> I'd omit cubanelle pepper and add a parsley root, a celery root
> >> (celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
> >> leaves.
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> >> Victor
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> >That sounds excellent. *I didn't have bay leaf on hand, otherwise it
> >would have gone in the pot. *It's easy really. *Vegetables, a few
> >herbs, water and heat.
> >Next time I might not even saute the veggies. *I'd like as clear a
> >stock as possible.
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> When making a vegetable stock I always add a fresh lemon and an
> apple... in summer I raid my veggie garden for various bits and pieces
> (radish tops are good), I also add whole vine ripened tomatoes...
> don't forget to include ginger, whole cloves, white peppercorns, and a
> piece of blade mace.

I've never seen blade mace. Only the powder. I like the idea of a
fresh lemon. I happen to like lemons.
Do you saute your veggies first? I'm thinking of just putting them in
the pot without sauteing.