Vegetable stock

21 Jan

Vegetable stock (adapted from Vegetarian Cooking for Everyone)

  • 2 tsp. olive oil
  • 1 medium onion, peeled and chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • ~6 to 8 chard stems, chopped (optional)
  • 2 bay leaves
  • several thyme sprigs or 1/4 tsp. dried
  • 4 garlic cloves, peeled and smashed
  • 8 parsley branches (including the stems)
  • any trimmings from produce that will be used in the dish you are making
  • any herbs and/or spices to be used for the dish
  • salt

Saute the onion, carrot, and celery in the oil on med-high heat.  While they brown, add all other ingredients except the salt.  Stir occasionally and cook for about 10 min.  Add 2 tsp. salt and 2 quarts cold water.  Bring to a boil, then lower heat and simmer 25 to 35 min.  Strain to get about 5 1/2 to 6 c. of stock.

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