See the Recipe. Maria Quiroga
This sweet, golden broth can be used to add flavor to soups, corn risotto, or any recipe calling for plain old vegetable stock.
Corn Stock
This sweet, golden broth can be used to add flavor to soups, corn risotto, or any recipe calling for plain old vegetable stock.
Yield: makes 4 CUPS
Ingredients
- 12 corncobs (kernels removed)
- 4 peppercorns
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
Instructions
- Put corncobs, peppercorns, parsley, thyme, bay leaf, and 14 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.
