Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Vegetable Stock
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 11
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 176
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.