Vegetable Stock
Per ServingVegetable Stock |
||
|---|---|---|
| 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.
