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.⁠
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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. ⁠
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#thenimblecook page 68⁠