Vegetable Stock

Serves: 6
Total Calories: 14


1 onion, chopped
1 stalk celery with leaves, chopped
1 carrot, chopped
8 cloves garlic (large), crushed
2 sprigs parsley
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground, pepper, plus more to taste
1 1/2 quarts water or more as needed
1 large waxy new potatoes, scrubbed and cut into 1/4-inch dice


1. In a large pot, combine all of the ingredients except the potato, rice, and herbs. Add more water if needed to completely cover the vegetables. Bring to a boil over high heat, reduce the heat to low, and partially cover. Simmer very gently for 1 hour. Add the potato and cook until the stock is well flavored and the vegetables are tender, about 30 minutes more. Season with salt and pepper.

2. Pour it through a coarse-mesh sieve set over a large bowl. Discard the solids in the sieve. Let cool to room temperature. Cover and refrigerate for up to 3 days, or freeze for up to 3 months.

TO MAKE AHEAD: Prepare through Step 2. Let cool completely, cover, and refrigerate for up to 3 days, or freeze in an airtight container for up to 2 months.

TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 14
Calories from Fat: 0

This Vegetable Stock recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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