Vegetable Stock

Name: Vegetable Stock
Ingredients: 3 medium carrots, rinsed and quartered; 3 stalks celery, rinsed and quartered; 2 medium onions, peeled and quartered; 6-inch piece kombu; 1 bunch parsley stems and/or leaves; 1 to 2 bay leaves; 1/2 tsp. dried thyme or herb of choice

7 ingredients

7 steps

Ingredients

3 medium carrots, rinsed and quartered
3 stalks celery, rinsed and quartered
2 medium onions, peeled and quartered
6-inch piece kombu
1 bunch parsley stems and/or leaves
1 to 2 bay leaves
1/2 tsp. dried thyme or herb of choice

Directions

1

In large pot, combine all ingredients.
2

Add 8 cups cold water and bring to a boil over high heat.
3

Reduce heat to low, cover partially and simmer 45 minutes.
4

Pour stock through strainer into clean pot or storage container; discard solids.
5

Even though vegetables have been washed, watch for grit that may have settled at bottom of pot.
6

For a richer, more concentrated flavor, continue to simmer strained stock, uncovered, for about 30 minutes.
7

Cool, cover and refrigerate 4 to 5 days, or freeze up to 2 months.