Published by Knopf
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.
NotesStay away from strongly flavored vegetables like asparagus, broccoli, cauliflower, and bell peppers, or mushy bland ones, like zucchini. Corn cobs freeze well, so think of saving them next time you trim fresh kernels from the cob.
Preparation Time - Text 30 Minutes
Total Timeunder 1 hour
Make Ahead RecipeYes
Taste and Textureherby, light, savory
Type of Dishstock
- 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.
2007 Susan Spicer