On Sat, 5 May 2012 14:32:55 -0700 (PDT), A Moose in Love
> wrote:

>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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>> > wrote:
>> >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.

I don't saute for veggie stock, I don't see the purpose. Don't forget
to add a turnip, and a potato too. I always strain out all the
veggies but then I eat them, cook's treat. There is no limit what can
go into stock.