Recipes

Vegetable Stock

Ingredients

2 sprigs of fresh thyme and 2 sprigs of fresh rosemary (tied together with butchers twine)
3 onions quartered, peel and all
3 carrots cut into 3 inch pieces
l large turnip, quartered
5 stalks of celery, leaves and all
Misc. vegetable peelings (cabbage leaves, tomato skins etc)
8 whole peppercorns
8 cups of water
This vegetable stock takes about an hour and a half to prepare and can be used in any dish that you wish to add deep vegetable flavor or to keep vegetarian.
  • Add all ingredients to a large stock pot add water and bring almost to a boil.
  • Reduce heat and simmer.
  • Simmer for 1 and 1/2 hours, skimming occasionally.
  • Strain stock and bring to room temperature.
  • Stock may be frozen for later use.

 

Servings

7

Prep

15 min

Cook

1 min

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Skill Level

Easy