Vegetable Stock

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Vegetable Stock

 

Vegetable dishes are greatly improved by using a vegetable stock

instead of water. Use it as a gravy base or soup stock, or any time

you'd otherwise use a broth. It is convenient to make stocks and

freeze them in batches for later use.

 

Ingredients

2 medium leeks

4 onions

6 carrots (I don't use carrots)

3 stalks celery

1 small bunch parsley stems

1 tablespoon extra-virgin olive oil

2 teaspoons large-leaf marjoram

1/2 teaspoon dried thyme

3 Turkish bay leaves (or 1/2 California bay leaf)

1 1/2 gallons cold purified water

 

Instructions

1. Chop the leeks (which have been trimmed and well washed to remove

any interior dirt; use white and light green parts only), onions,

carrots, celery and parsley.

 

2. Heat the olive oil in a large pot, add the vegetables and stir-fry

to brown lightly. Add 1 1/2 gallons of cold water. Also add the

marjoram, thyme and bay leaves.

 

3. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.

 

4. Strain the stock through a fine sieve or a cheesecloth-lined

colander. Press or squeeze the vegetables to extract their liquid.

Discard the vegetables and cool, chill, or freeze the stock.

 

Makes 20 Cups

 

Nutritional Information

Per Serving:

36 calories

0 g sugar

0 g total fat (0 g sat)

0 mg cholesterol

7 g carbohydrate

0 g protein

2 g fiber

0 mg sodium

 

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