Prepared Ingredient


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Vegetable Stock

Vegetables, aromatics, and water simmered to extract the flavors. Careful not to cook for too long as the stock will become bitter. Skim to remove the scum that rises to the top. Used for a base to many sauces and soups.

Category

Stock

Origin

Worldwide

Accompaniment

Sauce, Stews, Soups

Cooking Method

Boil/Simmer

Ingredients

see similar ingredients

Uses

see categorized dishes

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