Name: Vegetable stock Recipe
Total time: 1 h
Yield: Makes a scant 2 quarts stock
Ingredients: 2 quarts water; 1 pound onions, coarsely chopped; ½ pound carrots, coarsely chopped; ½ pound celery, coarsely chopped; 1 leek leaf; 1 large sprig parsley, or 2 parsley stems; 1 sprig thyme; 1 bay leaf, preferably fresh; 1 teaspoon whole peppercorns

Print RecipePrint Recipe

By Noelle Carter

May 2, 2017

Vegetable stock is a classic way of using leftover trimmings in restaurant kitchens, and is a great way to flavor soups, vegetables and other dishes.

Read More Read Less

2 quarts water

1 pound onions, coarsely chopped

½ pound carrots, coarsely chopped

½ pound celery, coarsely chopped

1 leek leaf

1 large sprig parsley, or 2 parsley stems

1 sprig thyme

1 bay leaf, preferably fresh

1 teaspoon whole peppercorns

In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer. Gently simmer the stock for 30 to 45 minutes.

Strain the stock through a fine sieve lined with cheesecloth, discarding the solids or saving for another use. Cool the stock, then refrigerate until needed.