Vegetable Stock
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July 23, 2009 by Alison
Filed under Healthy Recipes, Holiday Foods, Sauces, Soups, Stews, Stocks and Broths, Vegetarian/Vegan Dishes
Yield: 2 quarts
Most vegetables work inside a veggie stock – it’s a good way to use up left-over veggies in the cripser. Unless you’re going for a therapeutic broth, stay away from greens and cabbage, as these will dramatically alter the final taste.
2 tablespoons olive oil
1 onion, rough chopped with skins
1 celery rib, rough chopped with tops and ends
2 carrots, rough chopped (no greens)
2 quarts filtered water
3 whole garlic cloves, smashed with skins
1 medium leek, rough chopped with roots and green ends
1 medium potato, rough chopped with skins
1 zucchini, rough chopped
1 tablespoon dried herbs (thyme, savory, parsley, rosemary, marjoram…)
1 1/2 – 2 teaspoons salt
1/4 teaspoon pepper
Heat the olive oil over medium heat in a large stock pot. Add the onion, celery and carrots; saute for 5-6 minutes, until slightly soft and fragrant.
Pour the water into the pot. Add the remaining ingredients and bring the broth to a boil. Reduce the heat and simmer, uncovered, for 30-40 minutes (don’t cook too long or the broth will become bitter). Strain.
Adjust the seasonings by adding more salt and pepper, if needed.
The stock will keep refrigerated for 3-4 days, or can be frozen for up to 6 months.
©2007 Copyright Alison Anton – All rights reserved.
