The Stalks
Ronna Welsh
The stalks, outer ribs, and ends of parsley, fennel, celery, and onion, minced finely, cook in an instant to a Quick Spring Stock. Once-vibrant vegetables become muted at the barest simmer; then the stock is done. Off heat, you add minced garlic to steep, and a pinch of salt.
Shelve root and mushroom stocks until the fall. For asparagus, green beans, fresh peas, and young lettuce you need a "young" stock that does not tether you too long to the stove.
#thenimblecook page 68