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Vegetable Stock Photo: Johnny Miller

Vegetable Stock

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.

Martha Stewart Living, April 2011 http://www.marthastewart.com/131859/vegetable-stock
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  • Yield Makes 6 cups

Ingredients

    • 2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
    • 2 carrots, cut into 1-inch rounds
    • 1 small onion, cut into 1-inch pieces
    • 3 garlic cloves
    • 8 cups water
    • 5 flat-leaf parsley sprigs
    • 2 thyme sprigs
    • 1 dried bay leaf
    • 2 teaspoons whole black peppercorns, crushed

Directions

  1. Cook leeks, carrots, onion, and garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes.
  2. Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Cook's Note

Stock can be refrigerated for up to 2 days or frozen for up to 3 months.

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