Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Vegetable Stock
- Level: Easy
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- 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.
