The base of all bases.
Vegetable Stock
Ingredients
- 1 large yellow onion, sliced
- 2 leek tops, chopped and washed
- 3 celery ribs, sliced
- 3 carrots, sliced
- 1 large potato, sliced
- 6 garlic cloves, smashed with flat side of knife, skins left on
- 1 teaspoon salt
- 1/2 teaspoon peppercorns
- 6 parsley sprigs
- 4 thyme sprigs
- 1 bay leaf
- 10 cups cold water
Directions
Combine all ingredients in stockpot and bring to a boil. Lower the heat and simmer, uncovered for 45 min, stirring as needed. Pour stock through strainer, pressing as much liquid from the veggies as possible, then discard.
Source:
Everyday Greens by Annie Somerville