Vegetable Stock 101

"Recipe posted by request-basic but good!"
 
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Ready In:
2hrs 20mins
Ingredients:
12
Yields:
6 cups
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ingredients

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directions

  • Open the reserved green tops of leeks and stuff in the fresh herb sprigs-tie off.
  • In a large stock pot add all the ingredients except the pepper and salt.
  • Turn heat to medium and bring ingredients to a simmer-turn down to medium low.
  • Simmer for 30 minutes-skim off any foam.
  • Add the peppercorns and simmer, partially covered for 90 minutes.
  • Line a colander with 2 layers of damp cheesecloth.
  • Strain into a large clean bowl.
  • Toss out the veggies.
  • Taste stock and adjust with salt.
  • This will keep in the freezer for 6 months.

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