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Vegetable Stock

Recipe photo courtesy of Johnny Miller

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.

Source: Martha Stewart Living, April 2011
Yield

Ingredients

Directions

Cook's Notes

Stock can be refrigerated for up to 2 days or frozen for up to 3 months.

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  • Ladyboy
    9 APR, 2011
    When I make veggie stock, I roughly chop the vegetables in the morning, put them in the bigger saucepan I own with the herbs, cover them with cold water, and bring it to a boil. I let it simmer all day long and in the evening, I strain everything and freeze the stock. I never precook the veggies because I want them to heat gradually in the water --big temperature changes trap the flavor inside (that's the point of sauteing) while gradual heating let the flavor go through in the water.
    Reply
  • saradara
    9 APR, 2011
    When I've made vegetable stock in the past, I've never precooked the vegetables--just chopped them all up and then covered with water. Celery or celery root is nice too (but not too much as it can overpower the flavor. Putting in some leftover white wine is good too. I simmer for an hour or more, let it cool completely in the pot and then strain and freeze in quart containers for later use.
    Reply
  • GREENSFARMSGAL
    8 APR, 2011
    I'm not clear on exactly how to " cook " the veggies first with no mention of water or oil; I'm inclined to use 1 if the 8 C. water from the second step, but I'd like to be certain-or if there is some kind of technique for dry cooking that I haven't run across I'd like to hear about it-Anyone know?
    Reply
  • saradara
    8 APR, 2011
    Should the leeks/carrots/garlic cook in some of the water? Some oil? I'm thinking you don't mean them to be heated in a dry saucepan.
    Reply

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