Vegetable Stock

Name: Vegetable Stock
Ingredients: 3 tablespoons olive oil; 1 large onion, peeled, half coarsely chopped, the other half kept whole; 2 large celery stalks, cut into 1/2-inch pieces; 2 medium carrots, peeled and cut into 1/2-inch pieces; 2 garlic cloves, thinly sliced; 8 sprigs flat-leaf parsley; 8 sprigs basil; 4 sprigs thyme; 1 dried bay leaf; 1/4 teaspoon whole black peppercorns; Coarse salt and freshly ground pepper

11 ingredients

10 steps

Ingredients

3 tablespoons olive oil
1 large onion, peeled, half coarsely chopped, the other half kept whole
2 large celery stalks, cut into 1/2-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 garlic cloves, thinly sliced
8 sprigs flat-leaf parsley
8 sprigs basil
4 sprigs thyme
1 dried bay leaf
1/4 teaspoon whole black peppercorns
Coarse salt and freshly ground pepper

Directions

1

Brown vegetables Heat the oil in a medium stockpot over medium until hot but not smoking.
2

Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes.
3

Add celery, carrots, and garlic; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
4

Make stock Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add the herbs, peppercorns, and remaining onion half.
5

Season with salt and pepper and bring to a boil.
6

Reduce heat to a gentle simmer and cook (uncovered) 1 hour.
7

Strain stock Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible.
8

Discard solids.
9

If not using immediately, cool in an ice-water bath before transferring to airtight containers.
10

Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.