One of the symbols of a real cook for me–making homemade stock. Here’s a good vegetable stock recipe. I also need to learn how to make meat and fish stock from my mother-in-law, who does it all the time.
Makes about 2 quarts
Carrots, celery, onions, garlic, mushroom stems, parsnips – almost anything can go in, so long as it won’t give the stock a strong color (beets) or a cabbage flavor (cabbage, Brussels sprouts, cauliflower). Can save old bits of cuttings from other cooking.
- 3 large carrots, cut into 1-inch pieces
- 6 stalks celery, cut into 1-inch pieces (include leaves if attached)
- 1 large onion, halved
- 6 whole button mushrooms, cleaned and halved
- 1/2 bunch fresh parsley, tied together
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 3 garlic cloves
- 1 tablespoon coarse salt
Instructions: Place all the ingredients except salt in a large pot. Add 12 cups water, and bring to a boil. Add salt, and simmer gently for 45 minutes. Strain.
Stock will keep, covered and refrigerated, for up to 4 days. Or, freeze for up to 1 month.
Note: To make a darker vegetable stock with a slightly more robust flavor, toss vegetables in 1 tablespoon oil, and roast in a 400° oven until slightly browned, about 15 minutes. Place in the large pot, cover with water and simmer gently for 45 minutes. Strain.
Thanks to the SF Chronicle for this recipe!
