Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Vegetable Stock
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 5
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 175
- Total: 4 hr 45 min
- Prep: 45 min
- Cook: 4 hr
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
1 parsnip, trimmed and scrubbed (optional)
1 fennel bulb (optional)
1 gallon water
1 small bunch parsley
1 teaspoon dried thyme
2 bay leaves
3 whole cloves garlic
2 tablespoons cracked black pepper
2 tablespoons salt, to taste
Directions
- Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.