Vegetable Stock

Preparation info
  • Yield: About

    6 cups

    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

Because vegetable stock is pareve, or neutral, that is, it contains neither meat nor dairy, according to the dietary laws, it may be eaten with either. But meat dishes generally rely on meat stocks; in Jewish cooking, it is foods glossed with butter or topped with cream that give vegetable stock its reason for being. Only vegetable stock can jazz up a plain pilaf destined to partner a butter-gilded fish. It is the sole stock base for a soup that will be enriched with sour cream or yogurt. A