Vegetable Corn Stock

Name: Vegetable Corn Stock
Prep time: 10 min
Total time: 35 min
Yield: Makes 2 quarts
Ingredients: 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

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.

Source: Everyday Food, September 2003

35 mins 10 mins Makes 2 quarts

Total Time Prep Yield

Ingredients

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

Directions

1. Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
2. Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.