Vegetable Stock

Name: Vegetable Stock
Total time: 1 h
Ingredients: 4 carrots, chopped; 2 onions; 2 all-purpose potatoes; 2 celery stalks; 5-6 garlic cloves; A good-sized bunch of parsley; 3 quarts of water; Salt and pepper; Tomatoes (optional); Fresh or dried mushrooms (optional)

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Makes 2 quarts 1x

Time 1 hour

Scale

Ingredients

4 carrots, chopped
2 onions
2 all-purpose potatoes
2 celery stalks
5–6 garlic cloves
A good-sized bunch of parsley
3 quarts of water
Salt and pepper
Tomatoes (optional)
Fresh or dried mushrooms (optional)

Instructions

1. Cut into chunks: 4 carrots, 2 onions (don’t bother to peel), 2 all-purpose potatoes, and 2 celery stalks. Put them in a pot with 5 or 6 garlic cloves, a good-sized bunch of parsley, 3 quarts of water, and some salt and pepper. (Add tomatoes or fresh or dried mushrooms if you like.) Bring to a boil, then adjust the heat so the mixture bubbles gently.

2. Cook until the vegetables are tender, about 30 minutes. Strain the stock through a fine-mesh sieve, pressing on the vegetables to extract as much liquid as possible. Discard the solids. Cool to room temperature, then refrigerate for up to 1 week or freeze for up to 6 months.

— Recipe from Dinner for Everyone