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Vegetable stock

Time1 hour
YieldsMakes a scant 2 quarts stock
Vegetable stock
(Ricardo DeAratanha / Los Angeles Times)
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1

In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer. Gently simmer the stock for 30 to 45 minutes.

2

Strain the stock through a fine sieve lined with cheesecloth, discarding the solids or saving for another use. Cool the stock, then refrigerate until needed.