You are here

Basic Vegetable Stock

Healthycooking's picture
  Celery stalk with leaves 4 , cut across into 1/2-inch slices
  Leeks/Onions 2 , trimmed and cut into 1-inch chunks
  Carrots 2 Large, cut into 1/2-inch chunks (Unpeeled)
  Parsnips 2 Small, cut into 1/2-inch chunks (Unpeeled)
  Shallots/1 small onion 2 , peeled and quartered
  Cabbage head 12 Ounce, coarsely shredded (1/2 Head)
  Herb sprigs 4 (Such As Parsley, Thyme, And Bay Leaves)
  Black peppercorns 10
  Cold water 3 Quart

1. Take a large stockpot and place all the vegetables, herbs, and peppercorns in it.
2. Cover the vegetables with the water.
3. Place the pot over moderate heat and bring to a boil.
4. Reduce the heat and simmer, partially covered.
5.Skim off any scum that rises to the surface every once in a while.
6. Simmer the stock for about 45 minutes.

7. Strain the stock and use it as a cooking ingredient.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4 (17 votes)