Basic Vegetable Stock
A Healthy Kitchen Essential- always have some on hand!
1 tablespoon Oil
4 large Carrots with tops, washed, rough chopped
8 medium Celery stalks, washed, rough chopped
2 large Onions, peeled, rough chopped
2 large Leeks, washed, trimmed, rough chopped
3 medium Garlic cloves, sliced
1 cup Wine, white (or substitute water)
3/4 cup Parsley stems
5-7 sprigs Thyme, fresh
2 each Bay leaves
8-10 each Peppercorns, white, whole
15-18 cups Water, cold, filtered
Heat oil in a large stockpot on medium-low heat. Add the carrot, celery, onion, leeks and garlic to pot, stir a few times; cover pot with a lid to sweat the vegetables (about 5-8 minutes).
Turn heat up to medium. Add white wine and reduce it by half, while stirring the vegetables.
Add the cold water to vegetables (water should reach 2-3 inches above vegetables; adjust water amount accordingly). Turn heat up to high and to the pot add the parsley, thyme, bay leaves, and peppercorns. When stock is to a boil, reduce heat and let simmer until proper flavor is achieved, usually about 40-55 minutes. While simmering, DO NOT STIR STOCK.
Strain stock and cool. Label date and refrigerate. Keeps two weeks in refrigerator; two months in freezer.
YIELD: about a gallon of stock
Tip: Try to use organic vegetables whenever possible to increase the nutrient content, as well as the good flavor.
Tip: Fill ice cube trays with cooled stock and freeze. Keep frozen stock cubes in labeled and dated containers in the freezer- that way you always have stock in measured portions ready for use.
Tip: Use stock in place of place water when cooking grains, vegetables, sauces and soups for an extra boost of flavor.
Tip: Carrot top greens are loaded with nutrients and are a great inclusion in your stock. If you cannot find carrots with tops, you can still make stock using carrots without tops.