Vegetable stock
A simple vegetable stock to use as a base for soups and other recipes. Minimal prep and about an hour of cooking and you have a very flavorful all vegetable stock.
Servings: 4 quarts
Ingredients
- 1-2 large carrots quartered
- 1 medium onion quartered
- 2 ribs celery including leaves cut in 3-4 pieces each
- 1 parsley root quartered
- 1 medium or half large (10-12 oz.) celery root quartered
- 1 Tbsp black peppercorns whole
- 1 bunch fresh parsley 5-6 sprigs
Instructions
- Place all ingredients in 6-8 quart stock pot. Add 4-4 1/2 quarts of water to cover vegetables. Bring water to a boil then lower heat to simmer partially covered for at least an hour.
- Let the stock cool on the stovetop before straining out the vegetables. Put a colander over a large bowl; pour contents of the stock pot into the colander. Tilt the colander or lightly press on the vegetables with a wooden spoon to get all the liquid into the bowl.
- Pour in quart-sized increments into your storage containers (for freezer or fridge depending how soon you plan to use it).
Notes
If the water evaporates so much that the vegetables are no longer submerged, add just enough water to cover them. But resist the temptation to keep adding water to the pot as it reduces. More concentrated stock will require less storage space. You can always dilute it again if necessary when you use it in your soup or other recipes.