Vegetable “Stock”

Vegetable “Stock”
Yield Prep Time
2quarts 20minutes
Cook Time
1hour
Yield Prep Time
2quarts 20minutes
Cook Time
1hour
Vegetable “Stock”
Yield Prep Time
2quarts 20minutes
Cook Time
1hour
Yield Prep Time
2quarts 20minutes
Cook Time
1hour
Ingredients
  • 2ounces olive oil
  • 1medium oniondiced
  • 2small leekswhite and pale green parts, split lengthwise, rinsed, and sliced
  • 1medium carrotpeeled and diced
  • 1stalk celerydiced
  • 1small bulb fenneldiced
  • 4sprigs thyme
  • 6sprigs parsleyflat-leaf
  • 2leaves bay leavespreferably fresh, partly torn
  • 1teaspoon corianderwhole
  • 1/2teaspoon black peppercornsblack, cracked
  • a/n coarse saltto taste
Yield:
Instructions
  1. Heat a large stockpot over medium heat, then add the olive oil.
  2. Add the onion, leeks, carrot, celery, and fennel and cook, stirring often, until tender, 3 to 5 minutes.
  3. Add enough cold water to cover the vegetables by about 2 inches.
  4. Bring the water to a boil, using a spoon to skim off the scum that rises to the surface.
  5. Add the thyme sprigs, parsley sprigs, bay leaves, coriander seeds, peppercorns, and cloves, then decrease the heat to medium-low and gently simmer the stock until it is flavorful and aromatic, about 1 hour.
  6. Season with salt to taste.
  7. Remove the pot from the heat and let cool slightly.
  8. Carefully pour the stock through a strainer lined with a double layer of cheesecloth into a large container, discarding the vegetables and other solids.
  9. Use immediately or chill and store up to 5 days.