What a great way to use up some of those veggies that are beginning to look a little tired in the fridge. Start with a few fresh ingredients and be creative with your trimmings. Use this stock for a bit more flavor when making soups, moistening bread stuffing, deglazing a roasting or sauté pan, or stirring up a risotto.
- 1 tablespoon canola or olive oil
- 1 large onion, quartered
- 1 medium to large carrot, peeled and cut into large chunks
- 2 celery stalks, trimmed and chopped
- Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces
- 1 bay leaf
- Fresh herbs, such as parsley stems, thyme, basil, or tarragon
- ¼ teaspoon salt
Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes. Add any of the other suggested vegetables and continue cooking gently for another 5 minutes.
Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water.
Bring to a boil, then lower the heat and simmer for 20-30 minutes.
Turn off the heat and let it steep for a few more minutes. Strain and cool.
It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.
Nutritional information is based on 8 servings.