Making your own basic vegetable stock is something that everyone who wants to call himself a cook should try. It is a basic ingredient in many recipes and if you make your own it is healthier and tastier. No artificial flavors, preservatives and other stuff we don’t even know what is for. Just vegetable and your own special touch. It does take some time to make, so plan ahead and make it when you are going to busy around the house anyways, like when you are doing laundry. You can let the pot simmer while the clothes are being washed and then know you are done when you are done folding your clothes. So get your knife, cutting board, vegetables and let’s begin!
Makes 1.5 quarts
- 3 carrots, scrubbed and sliced into 1/8-inch thick rounds
- 3 celery stalks with leaves, finely chopped
- 3 large onions, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 10 black peppercorns
- 1/2 cup of coarsely chopped parsley, with stems
- 2 bay leaves
- Put the celery, carrots, onions, garlic, parsley and peppercorns in a heavy stockpot. Pour enough water to cover them by 2 inches.
- Slowly bring the liquid to a boil over medium heat, skimming off any scum that rises to the surface. When the liquid reaches a boil, add bay leaves. Stir the stock once and reduce heat to low; cover pot, leaving the lid slightly ajar. Let stock simmer undisturbed for one hour.
- Strain the stock into a large bowl, pressing down lightly on the vegetables to extract all their liquid. Discard vegetables. Allow stock to stand until it is tepid, then refrigerate or freeze it.
- Tightly covered and refrigerated, the stock may safely be kept for five to six days. Stored in small, tightly covered freezer containers and frozen, the stock may be kept for as long as six months.
From "Fresh Ways with Vegetables"