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Vegetable Stock

Recipe photo courtesy of David E. Steele

For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Source: Martha Stewart's Cooking School, Episode 104
Yield

Ingredients

Directions

Cook's Notes

Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.

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29
  • MS11375921
    21 FEB, 2018
    Added mushrooms and bell peppers. Great way to make low sodium stock. Did not add salt until I cooked with this. Wonderful!
    Reply
  • apadeco
    18 APR, 2014
    Very nice recipe. I tried it and it was wonderful!!! Tom Stühle
    Reply
  • spring bed murah
    27 JAN, 2014
    springbed murah dan bagus nice article i like it so much
    Reply
  • spring bed murah
    27 JAN, 2014
    springbed murah berkualitas thank you for sharing this recipe
    Reply
  • spring bed murah
    27 JAN, 2014
    spring bed murah this look so delicious yummi
    Reply
  • Netgir Eticaret
    2 NOV, 2013
    Thank you so much for this great article. http://www.netgir.com
    Reply
  • neptuneangele
    16 JUL, 2013
    I forgot to mention that I will do it for my wife. http://www.schwabingzahnarzt.de
    Reply
  • neptuneangele
    16 JUL, 2013
    it is an interesting recipe. I will follow your steps and for sure I can do it myself! yachtbooker.de
    Reply

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