this is a thread for basic recipes like soup stocks and how to cook uncommon grains, etc.
vegetable stock
4 c vegetable trimmings
8 c water
1/2 t sea salt
bay leaf
2 sprigs fresh parsley
flavorful herbs such as rosemary, thyme, chervil, or tarragon
place all of the ingredients in a 4 quart pot and bring to a boil over medium heat. reduce the heat to medium-low and simmer, covered, about 20 minutes. strain the stock into another pot or large bowl.
use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.
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