rebecca's pocket

.: domestic --> cooking | textiles | sewing | knit/crochet | diversions

vegetable stock

a barely adapted version of the basic stock featured in vegetarian cooking for everyone. if you love good food, go buy it!
[preparation time: 40 minutes]
yield: 9 cups

2-3 TB olive oil
1 onion cut in 1 inch pieces
2 carrots cut in 1 inch pieces
2 celery stalks cut in 1 inch pieces
8 smashed garlic cloves
3 stalks of parsley (optional)
2 bay leaves
1/2 tsp dried thyme
2 tsp salt
4 quarts of water

Warm olive oil over medium heat. Add onion, carrots, celery, garlic, parsley, and bay leaves. Let the vegetables get as brown as can be (this gives the stock its flavor), stirring occasionally.

Add thyme, salt, and water. Bring to boil, then lower heat, cover partially, and allow to simmer for 30 minutes.

Strain, and pour the stock into containers to refrigerate or freeze. I freeze ~1-quart quantities for use in my brown rice risotto, and 1-cup servings for use in stirfry.

rebecca blood
march 2002