Vegetable Stock

Recipe courtesy of Gourmet Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
2 hr 0 min
Level:
--
Yield:
2 quarts

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Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 20 min

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Ingredients

1 large yellow onion, peeled and quartered
1 large leek, washed, trimmed and coarsely chopped
2 stalks celery, quartered
Celery leaves from heart of a bunch of celery
2 carrots, trimmed and quartered
1 turnips or parsnip, trimmed and quartered
3 tomatoes, cored and coarsely chopped
1 cup mushrooms, including stems
6 parsley sprigs
2 bay leaves
6 peppercorns
2 cloves garlic, peeled
3 quarts water

Directions

In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use.

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Comments & Reviews

recipe Vegetable Stock
Tammy Miami Beach, FL 11-16-2009
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Easy and tasty
Rated: 4 stars out of 5

Makes tons of stock. I made one pot, strained the veggies, then reused the veggies to make another pot of stock. After... straining the veggies for the second time, my husband walked by and started eating the veggies, saying "these are great, what are you doing with these"? When I told him I was going to throw them out, he told me to save them and he would eat them cause they were so yummy. Two recommendations... estimate more than two hours, 30 minutes for washing and chopping veggies, and another hour to let the cooked broth cool before straining. Also, note the recipe is salt-free. Don't forget to add salt to meet your taste needs.Read more
recipe Vegetable Stock
Robert Jacksonville, NC 12-02-2005
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Made this for a recipe
Rated: 5 stars out of 5

this turned out better than the recipe that i used it in easy, and good tasting