Vegetable Stock

Name: Vegetable Stock
Yield: makes 1quarts
Ingredients: 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; 1/4 teaspoon salt

December 14, 2011

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.

Cooks' Note

Stay 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.

Recipe notes

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