Vegetable Stock
Per ServingVegetable Stock |
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Makes: 12 (makes 3 quarts) | ||
Serving Size: 1 cup | ||
Calories | 18 | |
Fat | 1 | g |
Saturated Fat | 0.2 | g |
Trans Fat | 0 | g |
Carbohydrate | 2 | g |
Fiber | 0 | g |
Sugars | 1 | g |
Cholesterol | 0 | mg |
Sodium | 20 | mg |
Protein | 0 | g |
- Makes: 12 (makes 3 quarts)
- Serving Size: 1 cup
- Preparation Time: 10 minutes
- Cooking Time: 1 1/2 hours
Ingredients
1 | Tbsp. | olive oil |
2 | large | onions, coarsely chopped, skins left on |
4 | stalks | celery, coarsely chopped |
3 | large | carrots, unpeeled, coarsely chopped |
2 | small | parsnips, unpeeled, coarsely chopped |
1 | bunch | fresh parsley sprigs |
10 | black peppercorns | |
3 | quarts | cold water |
Directions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, carrots, and parsnips; sauté for about 10 minutes. Add the parsley, peppercorns, and cold water. Bring to a boil, lower heat, and cook, partially covered, about 1 hour.
- Strain the stock while mashing down on the solids with a wooden spoon to extract all the flavors. Discard the solids.
- Pour the vegetable stock into cup or quart containers or heavy freezer bags. It can be frozen for up to 3 months. Stock will keep fresh in a covered container in the refrigerator for 1 week.