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Vegetable Stock

  • 285minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tomatoes

  2. 1 onion, peeled

  3. 1 leek, trimmed and washed

  4. 2 shallots , peeled

  5. 4 garlic cloves , peeled

  6. 2 celery ribs, washed

  7. 1 carrot, trimmed and peeled

  8. 1 parsnip, trimmed and scrubbed

  9. 1 fennel bulb

  10. 1 gallon water

  11. 1 small bunch parsley

  12. 1 teaspoon dried thyme

  13. 2 bay leaves

  14. 3 whole cloves garlic

  15. 2 tablespoons cracked black pepper

  16. 2 tablespoons salt, to taste

Instructions Jump to Ingredients ↑

  1. Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

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