Vegetable Stock

Name: Vegetable Stock
Ingredients: 3 large carrots, coarsely chopped; 3 large onions, coarsely chopped; 3 large celery stalks with leaves, coarsely chopped; 2 leeks, white and pale green parts only, chopped and rinsed; 10 whole black peppercorns, lightly crushed; 10 large sprigs parsley; 2 bay leaves; 1/2 tsp salt

8 ingredients

7 steps

Ingredients

3 large carrots, coarsely chopped
3 large onions, coarsely chopped
3 large celery stalks with leaves, coarsely chopped
2 leeks, white and pale green parts only, chopped and rinsed
10 whole black peppercorns, lightly crushed
10 large sprigs parsley
2 bay leaves
1/2 tsp salt

Directions

1

Combine the carrots, onions, celery, and leeks in a large saucepan with 7 cups water.
2

Bring to a boil over high heat, skimming off any foam that rises to the surface.
3

Reduce the heat to low.
4

Add the peppercorns, parsley, bay leaves, and salt.
5

Partially cover the saucepan and simmer for 45 minutes, or until the stock is well-flavored.
6

Strain the stock into a large bowl.
7

Use immediately, or cool completely to refrigerate or freeze.