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Serves
4 cups
Creator Notes
The astronomical component about vegetable stock is it begins with a harmful of carrots, celery, onions and garlic. The slightly about a fresh veggies, while you are collectively with more, are negotiable and fully in accordance with what you own got on hand. This recipe with out problems doubles and triples to boot. Look a video of this recipe being difficult at some level of time for dinner at my blog: http://mamachronicles.typepad.com/in_jennies_kitchen/2009/10/immediate-straightforward-selfmade-vegetable-stock.html. —Jennifer Perillo
Ingredients
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2 tablespoons
extra virgin olive oil
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3
ribs celery, sliced
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4
carrots, peeled and sliced
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1
medium onion, lower into quarters
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2
cloves garlic, smashed
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1
dried bay leaf
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runt handful of fresh parsley leaves
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8 to 10
total sad peppercorns
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1 tablespoon
low salt
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6 cups
icy water
Instructions
- Heat a deep stock pot over medium flame. Add oil, then toss in celery, carrots, onion, garlic and slightly about a vegetables you are utilizing. Saute for 5 to 7 minutes, till the carrots initiate to caramelize and the aggregate becomes very aromatic.
- Add the bay leaf, parsley, peppercorns and salt. Proceed to combine well, then slowly pour in the water. Remark to a boil. Within the reduction of warmth to a simmer and cook dinner till vegetables are extremely gentle (be taught: they’ve launched all their model).
- Pour thru a metal sieve or strainer, discarding cooked vegetables. You would possibly presumably be difficult to make utilize of for soup, as a consomme, or retailer in the refrigerator (as a lot as one week) or the freezer (as a lot as two months).
Jennifer Perillo is the Consulting Meals Editor at Working Mother magazine, and a conventional a contributor to Bask in Journal and FoodNetwork.com. She shares experiences about food, family and lifestyles at her blog In Jennie’s Kitchen and in her debut cookbook, Handmade with Relish: Easy Scratch Cooking from In Jennie’s Kitchen (Working Press 2013).