Vegetable Stock

Homemade vegetable stock is one of the most versatile ingredients you can have on hand. It’s one of the few foods transcends many of the modern food allergies and food lifestyles. But this isn’t why it’s so valuable: if you are adding liquid to any food while cooking, that liquid should taste good–and this is perfect for that. Its precious quality comes from both the ease that it can be prepared, its very low cost and how well it can be stored

4 to 6 carrots, depending on size
1 large onion
2 to 4 leeks
3 ribs of celery (save the leafy tops of a couple of ribs)
4 or 5 sprigs of parsley
2 cloves of garlic (optional)
2 bay leaves
1 Tbs of whole black peppercorns
4 quarts of water
Time and patience

View the full recipe at Feral Cooks →