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Vegetable Stock
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 6 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
Stock can be refrigerated for up to 2 days or frozen for up to 3 months.
Gallery
Vegetable Stock
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 6 cups
Gallery
Vegetable Stock
Credit:
Johnny Miller
Vegetable Stock
Credit:
Johnny Miller
Vegetable Stock
Recipe Summary
Yield: Makes 6 cups
Recipe Summary
Yield: Makes 6 cups
Yield: Makes 6 cups
Makes 6 cups
Ingredients
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
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.
Cook's Notes
Stock can be refrigerated for up to 2 days or frozen for up to 3 months.
Cook’s Notes
Stock can be refrigerated for up to 2 days or frozen for up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
