Vegetable Stock

11 ingredients
7 steps

Ingredients

  • 4 celery ribs, chopped 1/2 inch pieces
  • 2 leeks, cut into 1 inch chunks
  • 2 large carrots, chopped 1/2 inch pieces
  • 2 small parsnips, chopped 1/2 inch pieces
  • 2 shallots, peeled and quartered
  • 1 small cabbage, coarsely shredded
  • 14 cup fresh parsley, chopped
  • 14 cup fresh thyme, chopped
  • 3 bay leaves
  • 10 black peppercorns
  • 3 quarts water

Directions

  1. 1
    Place all ingredients in large stockpot.
  2. 2
    Bring to a boil, then reduce to a simmer.
  3. 3
    Partially cover and simmer for 45 minutes.
  4. 4
    Remove from heat and strain the stock through a cheesecloth-lined sieve.
  5. 5
    Discard the vegetables.
  6. 6
    Simmer the stock for about 20 minutes more.
  7. 7
    Enjoy.

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