Vegetable stock is designed to be cooked relatively quickly. It is a great way to use up leftover vegetable scraps in the kitchen
½ to ¾ Gallon Filtered water
Approximately 8 cups of carrot, onion, celery, leeks, tomato, parsley stems and /or mushroom stems, if available
2 cloves garlic, smashed
Peppercorns, bay leaf, herbs (optional)
1 tablespoon oil.
- Heat the oil in a large saucepan and sauté the vegetables until browned.
- Add the seasonings, cover in water.
- Allow to simmer for two hours
- Strain and use in recipe, can be frozen