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.Vegetable Stock

Source of Recipe

From "Martha's American Food" by Martha Stewart


List of Ingredients

◦ 3 tablespoons olive oil
◦ 1 large onion, coarsely chopped
◦ 2 large celery stalks, coarsely chopped
◦ 2 medium carrots, coarsely chopped
◦ 2 cloves garlic, thinly sliced
◦ 10 cups water
◦ 8 sprigs flat-leaf parsley
◦ 4 sprigs thyme
◦ 1 dried bay leaf
◦ 1 teaspoon whole black peppercorns
◦ Coarse salt and freshly ground pepper


Recipe

Heat oil in a 6-quart stockpot over medium heat. Add onion; cook, stirring often until golden brown, 10 to 15 minutes. Add celery, carrots, and garlic. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.

Stir in the water, herbs, and peppercorns; season with salt and pepper. Bring to a boil. Reduce heat, and simmer 1 hour.

Strain stock through a fine sieve (preferably lined with cheesecloth) into a large heatproof bowl or another pot, pressing on solids with a wooden spoon to extract as much liquid as possible (discard solids). Use immediately, or let cool completely before storing in airtight containers. Stock can be refrigerated in airtight containers up to 3 days or frozen for up to 6 months; thaw in the refrigerator before using.

Makes about 2 quarts