Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 large potatoes, thickly sliced; 2 to 3 medium onions, quartered; 3 to 4 medium carrots, thickly sliced; 1 celery stalk, chopped; 1 apple or pear, quartered; 1 to 2 bay leaves; 6 peppercorns; 2 1/2 qt. water

8 ingredients

5 steps

Ingredients

2 large potatoes, thickly sliced
2 to 3 medium onions, quartered
3 to 4 medium carrots, thickly sliced
1 celery stalk, chopped
1 apple or pear, quartered
1 to 2 bay leaves
6 peppercorns
2 1/2 qt. water

Directions

1

Scrub and cut vegetables and apple or pear.
2

Place in a stockpot with the bay leaves, peppercorns and water.
3

Cover; bring to a boil and simmer for 1 hour or more.
4

Strain the stock through a colander, pressing out the liquid from vegetables.
5

Vegetable stock will keep in refrigerator for 3 to 4 days.