{"id":189,"date":"2009-01-07T04:52:32","date_gmt":"2009-01-07T12:52:32","guid":{"rendered":"http:\/\/www.willowandjuanjo.com\/?p=189"},"modified":"2009-01-07T04:52:32","modified_gmt":"2009-01-07T12:52:32","slug":"vegetable-stock-recipe","status":"publish","type":"post","link":"https:\/\/splashblot.willowandjuanjo.com\/?p=189","title":{"rendered":"Vegetable Stock Recipe"},"content":{"rendered":"
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One of the symbols of a real cook for me–making homemade stock. Here’s a good vegetable stock recipe. I also need to learn how to make meat and fish stock from my mother-in-law, who does it all the time.<\/p>\n

Makes about 2 quarts<\/strong><\/p>\n

<\/strong> Carrots, celery, onions, garlic, mushroom stems, parsnips – almost anything can go in, so long as it won’t give the stock a strong color (beets) or a cabbage flavor (cabbage, Brussels sprouts, cauliflower). Can save old bits of cuttings from other cooking.<\/p>\n