How To Make Vegetable Stock
How To Make Homemade Vegetable Stock
Servings: 8 cups
- 9 cups water
- 2 each carrots
- 2 stalks celery
- 1 each large yellow onion
- 2 cloves garlic
- 1 each bay leaf
- ½ teaspoon black peppercorns
- ½ bunch fresh flat leaf parsley
Wash the vegetables and roughly cut them into large pieces.
If you want a darker stock, place the carrots, onions, celery, and garlic into a roasting pan. Roast the vegetables in a 400 degree oven for 20-25 minutes or until the vegetables are evenly browned.
Place the vegetables into a stock pot and add the water. Add the herbs and peppercorns. Bring to a simmer and cook for one hour.
Cool and strain through a colander lined with cheesecloth. Use as needed or freeze for later.