Vegetable Stock

5 ingredients
4 steps

Ingredients

  • 2 quarts (1.90 L) water
  • 1 carrot, peeled and cut into large pieces
  • 1 celery rib, cut into large pieces
  • 1 small onion, roughly chopped
  • 4 stalks parsley, washed

Directions

  1. 1
    TO MAKE THE VEGETABLE STOCK:
  2. 2
    In a medium (8- to 12-quart [6- to l4-L]) stockpot, bring the water, carrot, celery, onion, and parsley to a boil.
  3. 3
    Reduce the heat to low, cover the stockpot, and cook for 30 to 40 minutes.
  4. 4
    Strain the stock into another bowl or container and discard the vegetables.

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