Vegetable Stock

Level:
Easy
Ingredients
  • 2 tomatoes
  • 1 onion, peeled
  • 1 leek, trimmed and washed
  • 2 shallots, peeled
  • 4 garlic cloves, peeled
  • 2 celery ribs, washed
  • 1 carrot, trimmed and peeled
  • 6 corn cobs, without kernels (optional)
  • 1 parsnip, trimmed and scrubbed (optional)
  • 1 fennel bulb (optional)
  • 1 gallon water
  • 1 small bunch parsley
  • 1 small bunch fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 3 whole cloves
  • 2 tablespoons cracked black pepper
  • 2 tablespoons salt, or to taste
Directions
  • In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.


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