It was a challenge for me to write a recipe for vegetable stock, because in truth, mine is different every time. I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over—the tops of four leeks, three parsnip stubs, carrot peels and tips, and a pile of parsley stems—is almost everything I need to make a great stock. When faced with the decision to capture these flavors so they can become the foundation for future delicious soups, stews, or beans, versus adding them to my compost pile, I try to choose the former. Once you experience how much better your recipes turn out with homemade stock (not to mention how much money you save and how many cartons you keep out of the trash), youll get more motivated. I usually keep a bag in the fridge where I save my veggie scraps, and when it gets big enough, I set my pot on the stove. The recipe below is simple and easy. You can also add corncobs, potato skins, mushroom bottoms, and even tomatoes. If you have a huge stockpot, as I do, you can easily double or triple this recipe. I keep as much stock in the refrigerator as I plan to use within 5 days and freeze the rest. —Myra
Recipe information
Yield
Makes about 2 qt/2 L
Ingredients
About 10 cups/1.2 kg vegetables comprising the following:
Preparation
In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.
