Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 1 tablespoon olive oil; 4 large onions, quartered; 2 large carrots, quartered, tops reserved; 8 large garlic cloves, crushed; 2 large leeks, washed, trimmed, tough outer leaves removed; 1 large sprig thyme; 1 large sprig rosemary; 1 bay leaf; 6 whole black peppercorns; 1 whole clove; 3 quarts water

11 ingredients

10 steps

Ingredients

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Directions

1

Preheat oven to 400 degrees F.
2

In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
3

Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
4

In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
5

Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups.
6

Strain.
7

Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
8

Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown.
9

Complete recipe as above.
10

Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).