Vegetable Corn Stock
Use this stock to make soups, sauces, and risottos. To shave kernels, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then with a very sharp knife, slice downward.
- Total Time:
- Yield: Makes 2 quarts
Source: Everyday Food, September 2003
- 6 ears corn, shaved and cut in half
- 1 onion, cut in wedges
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 sprigs parsley
- 2 sprigs thyme
- 1/2 teaspoon whole black peppercorns
Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.