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Vegetable Corn Stock
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
6 ears corn, shaved and cut in half
1 onion, cut in wedges
1 carrot, chopped
1 stalk celery, chopped
4 sprigs parsley
2 sprigs thyme
1/2 teaspoon whole black peppercorns
Gallery
Vegetable Corn Stock
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 2 quarts
Gallery
Vegetable Corn Stock
Vegetable Corn Stock
Vegetable Corn Stock
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 2 quarts
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 2 quarts
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- 6 ears corn, shaved and cut in half
- 1 onion, cut in wedges
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 sprigs parsley
- 2 sprigs thyme
- 1/2 teaspoon whole black peppercorns
Directions
Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vegetable Corn Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vegetable Corn Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
