Vegetable Stock

Name: Vegetable Stock
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 1 lb. chopped vegetables, including cabbage, carrot, parsnip, onion, leek, and celery; 1/2 c. Parsley sprigs; 2 clove garlic; 2 sprig fresh thyme; 2 tbsp. chopped basil; 1 bay leaf; 10 peppercorns; 2 tsp. salt

Published: Jun 25, 2007

Yields:

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

Jump to recipe

For those who do not eat meat, or don't have time to prepare a meat stock, a vegetable stock is a good substitute. It's also fine on its own as a broth. Use lots of ingredients in balanced amounts so one flavor does not dominate.

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Ingredients

1 lb. chopped vegetables, including cabbage, carrot, parsnip, onion, leek, and celery
1/2 cup Parsley sprigs
2 clove garlic
2 sprig fresh thyme
2 Tbsp. chopped basil
1 bay leaf
10 peppercorns
2 tsp. salt

Directions

1. Step 1Put all ingredients in water to cover and simmer slowly for no more than 30 minutes. Strain, pressing all the liquid out of the vegetables. Cool and refrigerate for up to a week, or freeze for later use.

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