Vegetable Stock

By pattie_d

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.

Ingredients

• 2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
• 2 carrots, cut into 1-inch rounds
• 1 small onion, cut into 1-inch pieces
• 3 garlic cloves
• 8 cups water
• 5 flat-leaf parsley sprigs
• 2 thyme sprigs
• 1 dried bay leaf
• 2 teaspoons whole black peppercorns, crushed

Preparation

Step 1

Directions

Cook leeks, carrots, onion, and garlic, covered, stirring occasionally,
in a medium saucepan over medium heat for 10 minutes.

Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

From Martha Stewart Living,

April 2011