Recipe courtesy of Curtis Aikens

Basic Vegetable Stock

  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
  • Yield: about 8 cups
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Ingredients

1 tablespoon olive oil

4 large onions, quartered

2 large carrots, quartered, tops reserved

8 large garlic cloves, crushed

2 large leeks, washed, trimmed, tough outer leaves removed

1 large sprig thyme

1 large sprig rosemary

1 bay leaf

6 whole black peppercorns

1 whole clove

3 quarts water

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  3. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  4. In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  5. Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  6. Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  7. Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
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