Homemade Vegetable Stock
I learned this recipe from my friend Darcy, who got it from Gwyneth Paltrow's My Father's Daughter Use the recipe as a guide — if you don't have leeks, onions are fine, though I don't think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them; etc. I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale
Ingredients
- 1 large yellow onion, quartered through the root
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large leek, washed and roughly chopped, optional
- 3 cloves garlic, peeled and crushed with the back of your knife
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon coarse salt
- 1 teaspoon black peppercorns
- 3 quarts cold water
Instructions
- 1
Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
- 2
Let stock cool and strain into clean containers.
- 3
Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.
Cook it from the original
This recipe comes from alexandracooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alexandracooks.com