Tiny NY Kitchen: Vegetable Stock Made Easy

Victoria's Easy Vegetable Stock

It doesn’t take too long to make a nice and rich vegetable stock because the vegetables release their juices into the broth very fast. You can make it from almost any combination of vegetables. 

If you have parsnips, fennel, pea pods, bell peppers, mushrooms or leftover corncobs, they will add great flavor to your stock. You can even use vegetable scraps and trimmings just as long as they are clean.

You should avoid using broccoli, artichokes and any members of the cabbage family, however, as they will give your stock a bitter flavor. 

INGREDIENTS:

• 1 Large Chopped Leek
• 2 Large Quartered Spanish Onions
• 3 Large Chopped Carrots
• 5 Large Chopped Celery Ribs
• 3 Large Garlic Cloves
• 1 Cup Crushed Fresh Tomatoes
• 1 Small Bunch Fresh Parsley
• 3 Bay Leaves
• 1 Small Bunch Fresh Thyme
• 2 Quarts Water
• 2 Tablespoons Kosher Salt

DIRECTIONS:

Place the parsley, bay leaves and fresh thyme into a large square of cheesecloth and tie it up.

In a large size stockpot, add the water and kosher salt. Chop the leek, carrots and celery into large hunks. Chop the garlic into fairly large hunks as well.

Add the leeks, onions, carrots, celery garlic, tomatoes and herb bundle into the pot of water. Bring to a boil over a high heat When it boils turn the heat down to medium and let simmer, partially covered, for an hour. 

You will want the onions to be translucent and the other vegetable to be limp. Remove from the heat and let sit, completely covered, for another 45 minutes.

Pour the contents of the pot through a fine mesh sieve or a colander lined with cheesecloth. Press the vegetable solids with the back of a spoon to extract the juices. Throw away the vegetable solids and let cool. 

Pour into large mason-type jars and place in the refrigerator or the freezer. Makes five to six cups of vegetable stock.