Vegetable Stock 101
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Yields:
-
6 cups
ingredients
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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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois